Crème Caramel

This authentic French dessert is not only rich but extra smooth and silky. Made with a base of coconut milk, this ‘flan’ surely doesn’t lack richness and will surely satisfy your sweet tooth.



  • 1/4 cup brown cane sugar
  • 1 tbsp water
  • 1/4 tsp of lemon juice (sub for vinegar)


  • 1 and 1/2 cup (350ml) soy milk (or other plant-milk)
  • 3/4 cup (180ml) full-fat coconut milk
  • 3 tbsp (45ml) maple syrup/ sugar
  • 2 tbsp (16g) cornstarch
  • 3/4 tsp agar agar (powder)
  • 2 tsp vanilla extract
  • Sea salt pinch


  1. Start by preparing the caramel: Place the sugar in a small saucepan and add the water. Heat over medium heat for around 5 minutes. At this point, the sugar should be dissolved and the mixture should start boiling. After another minute, it should also get nice and brown. At this point, immediately remove from heat and divide into the ramequins.
  2. In a medium-size saucepan, combine the soymilk (or chosen plant milk), coconut milk, and maple syrup. Add the cornstarch and agar and whisk until dissolved.
  3. Over medium heat, whisk the mixture constantly until it thickens (usually right before boiling point). Once thickened, remove from heat and allow to cool slightly. Then, stir in the vanilla extract, and whisk again until well incorporated.
  4. Cover the saucepan with a lid and let it cool for 15 mins. Once warm to the touch (should NOT be hot) pour into the ramequins over the caramel.
  5. Let the creme cool at room temperature before transferring to the refrigerator (this will prevent it from breaking at the top). Refrigerate for at least 8 hours/ overnight (the longer the better).
  6. Before serving, run a knife along the edges of each ramequin. Then, cover them with a plate and flip.
  7. Serve fresh, with your garnish of choice!

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