Vegan Crème Caramel (GF)

A vegan crème caramel in a glass pot with a spoon lifting out a mouthful

This Vegan Crème Caramel has a rich, creamy custard with a sweet brown sugar syrup! It's made with rice and is gluten-free, dairy-free, egg-free, refined sugar free, nut-free and soy-free.

Course Dessert

Cuisine French

Keyword vegan crème caramel, vegan flan, vegan vanilla pudding

Prep Time 15

Cook Time 15

Total Time 30

Servings pots

Calories 372kcal

Author Rhian Williams

Ingredients

¼ teaspoon (¼ teaspoon) saffron threads
200 g (7 oz) uncooked white rice * (I used Japanese rice)
180 ml (¾ cup) unsweetened rice milk (or sub any other plant-based milk)
20 g (0.7 oz) cacao butter ** (or sub coconut oil or coconut butter)
6 tablespoons (6 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (1 teaspoons) vanilla extract

For the syrup:

4 tablespoons (4 tablespoons) coconut sugar (or sub brown sugar)
3 tablespoons (3 tablespoons) water

Instructions

Soak the saffron in a cup with 30ml (⅛ cup) boiling hot water.
Cook the rice according to instructions on the packet.
Place the saffron (including the water it's been soaking in) into a food processor or blender, along with the cooked rice, rice milk, cacao butter, maple syrup and vanilla.
Blend until completely smooth - you might need to mix it around a couple of times.
Taste and add more maple syrup if necessary.
Make the syrup - heat together coconut sugar and water in a pan. Be careful not to let it burn.
Transfer around 1 tablespoon each of the syrup into 4 small glass pots or jars.
Transfer the custard mixture into the pots, carefully covering over the syrup.
Leave in the fridge for a couple of hours to firm up before serving.
Keeps well covered in the fridge for up to couple of days.

Notes

*I used Japanese rice (also known as sushi rice), but you can use some other type of white rice if you can't get hold of it.

**Depending on how strong your food processor is, you might need to melt the cacao butter first before adding.

Nutrition