Vegan Caramel Pot De Creme
These vegan caramel pots de creme are made with just 4 ingredients in 10 minutes. Rich, creamy, and infused with plenty of caramel flavor, these little cremes make a decadent dessert that everyone will love!
Ingredients
- 1/2 cup vegan caramel sauce
- 3/4 cup unsweetened almond milk
- 1 tbsp cornstarch
- 1/4 tsp agar agar powder
Instructions
- Add the caramel sauce, almond milk, cornstarch, and agar to a medium saucepan.
- Heat over medium heat, constantly whisking, until it comes to a boil. Immediately remove from heat and divide between 3 small ramekins (I used 4-oz ramekins). Let it cool at room temperature for about 1 hour before transferring to the refrigerator.
- Refrigerate for at least 6 hours before enjoying! These caramel pots de creme will keep in the refrigerator for up to 5 days.
Notes
- Adjust the sweetness: These pot de creme are on the sweeter side, so if you want to make them less sweet, replace 1/4 to 1/2 of the salted caramel sauce with coconut cream. It will give you mildly sweet cremes that are a bit less caramelly but just as tasty!
- Whisk constantly. To prevent the cornstarch from forming clumps, make sure you give it a good stir while the milk is still cold. Then, keep whisking constantly while it's on the heat.
- Double the recipe. This recipe yields about 3 small ramekins, which is good if you are the only one to enjoy these. However, I highly recommend doubling the recipe if you have a small tribe at home.
- Garnish! Before serving, you can top each Pot de crème with shaved chocolate, a dollop of whipped cream, or some mint leaves to add some color!
Nutrition
Serving: 1 Pot de creme | Calories: 246 kcal | Carbohydrates: 36.1 g | Protein: 0.8 g | Fat: 12 g | Saturated Fat: 8.1 g | Sodium: 294 mg | Potassium: 50.6 mg | Fiber: 0.3 g | Sugar: 33 g | Calcium: 50 mg