Vegan Petits Pots de Crème

[Cup Custards, Unmolded]

...then...for a delicious creamy dessert...we had custard...

...this is exactly the same recipe as the VEGAN CRÈME RENVERSÉE AU CARAMEL(pp. 610-611)

..you just mold it in pretty little cups...and set them in a pan of boiling water...and bake for 20 minutes or so...

...then to unmold...you put the little cups in hot water...

...leave them a couple of minutes...

...until the pudding (custard) will leave the sides of the cup...

...then turn the mold over and lift it off...to reveal the pretty little custard mold...

...the texture was perfect...

...just creamy and sweet and good...you can't go wrong with this dessert...

Substitutions:

...almond milk for the milk...
...flaxseed goo for the egg yolks and eggs...
...vegan sugar for the sugar...
...directions here for Un Moule Caramelisé...

Recipe here: Mastering the Art of French Cooking p. 611