Acremade creme caramel
This recipe was developed by Chef Bryan Cardinale at Rutgers University during one of our product trainings.
Servings: 6
Serving size: 1
Ingredients
Caramel
1/2 cup sugar
2 tablespoons water
Custard
3 tablespoons AcreMade egg substitute powder
1/2 cup cold water
2 cups oat milk
2 teaspoons vanilla extract
For service
6 tablespoons non0-dairy whipped cream
Preparation
- Preheat oven to 350 degrees.
- Prepare the caramel by heating the sugar and the water in a sauce pan over medium high heat without stirring until an amber caramel forms. Divide between 6 ramekins. Let cool.
- Prepare the egg substitute by stirring the cold water into the powder until well combined.
- In a sauce pan, bring the oat milk, sugar and vanilla to a simmer. Stir until the sugar is dissolved.
- Now, add the egg mixture to the pan and bring to a simmer. With a rubber spatula, stir until it starts to slightly thicken.
- Pour mixture into ramekins.
- Prepare water bath by laying a tea towel in the bottom of a baking dish. Place ramekins in dish and fill with hot water until half way up the side of the ramekins.
- Place in oven on the center rack and bake for 40 minutes or until the edges have set but the center is still slightly shaky.
- Remove ramekins, cover and refrigerate for 6 hours or until cooled.
- Run a knife blade around the edge of ramekin, invert onto a plate to unmold and serve with a dollop of non-dairy whipped topping.