½ cup Almond Breeze almond milk
2 TBS coconut sugar
1 pinch salt
¾ cup almond milk
2 TBS cornflour
¾ cup coconut milk (full fat)
2 TBS rice malt syrup
2 tsp vanilla extract
Combine all ingredients for the caramel sauce in saucepan on high heat. Stir regularly, bring to a boil then turn down the heat to low. Mixture should still bubble slightly. It must darken in colour and thicken slightly when ready. Take around 15 min utes.
Take caramel off heat and divide into 3 ramekins, I used double walled glasses. Place in the freezer while making the custard.
For the custard: Off the heat add almond milk and corn flour into a medium pot and whisk together to remove lumps. Whisk in remaining ingredients for the custard and place pot on medium to high heat.
Make sure you stir regularly as the custard will begin to form quickly. You can turn down the heat to low Keep whisking until the custard stays smooth and starts to thicken. It’s important that it’s thick or it might not set firm enough. It should take around 6 minutes.
Carefully pour the custard over the caramel cups. Then refrigerate for at least 3 hours.
Once set you can use a small shark knife to go once around the outer edges, then place a plate on top and carefully turn it upside down to release them onto a plate, or you can enjoy them as is!