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Caramel sauce

75 g water
200 g caster sugar (superfine)


500 ml almond milk (unsweetened) use soy milk/coconut drinking milk for nut-free version
80 g caster sugar (superfine)
65 g cornflour (cornstarch)
¼ tsp agar agar powder NOT agar flakes *see recipe notes
1 vanilla pod optional but recommended
300 g full fat chilled canned coconut milk *see recipe notes
2 tsp vanilla extract
¼ tsp sea salt


• I highly recommend reading through the tips in the blog post above and reading over this recipe a couple of times before getting started for success.



• Place 4 large (240ml) or 6 small (180ml) ramekins on a tray and set aside.

• Add the water and caster sugar to a saucepan and place on it a low heat. Stir the mixture with a spoon for several minutes until all of the sugar has dissolved.

• Turn up the heat to medium-high and DO NOT TOUCH OR STIR IT from this point on. Keep a very close eye on the saucepan, the mixture will start to boil and bubble. After several minutes it will start to turn a light caramel color in places. Very gently swirl the pan so that it caramelizes evenly. Once the caramel turns a deep amber color, remove it from the heat.

• Distribute the caramel between your ramekins, working quickly as it will set very fast. Allow the caramel to come to room temperature and harden (about 30 minutes).


• Add the almond milk, caster sugar, cornflour and, agar-agar powder to a saucepan and place on it a low heat. Whisk vigorously for a couple of minutes until the sugar has dissolved.

• Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan along with the coconut milk, vanilla extract and, salt.

• Turn up the heat to medium-high and bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and rubber spatula.

• Remove the saucepan from the heat. Pass the mixture through a sieve to remove any large particles from the vanilla pod. Allow it to cool at room temperature for 20 minutes. Every 5 minutes, whisk the custard to prevent a skin from forming on top of it.


• Distribute the custard between the ramekins and smooth out the tops using the back of a spoon. Cover them with clingfilm before placing them in the fridge. Refrigerate for 8-12 hours.

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