Caramel Custard is devoured around the world as crème caramel, flan, quesillo, purin...all screamingly delicious! Basically a wiggly jiggly molded dessert with a thick layer of custard on the bottom and a soft caramel layer on top. The first time I had it was at a Foreign Language Club luncheon in high school...thank you to the kid from Spanish class who brought that bit of heaven! I'd never heard of flan but ohgoodgolly that melty caramelly sweetness has remained a happy memory ever since.
Grab a spoon caramel lovers and lucky language clubbers cuz Caramel Custard's been veganized! :)
from Teenuja at Veganlovlie
from Nicole Just via cause baking makes happy
from Miriam at Mouthwatering Vegan Recipes
from PETA
Not craving custard? Create the caramel. ;)
from Gena Hamshaw via VegNews
from Beverly Lynn Bennett via VegNews
from Kathy at Healthy. Happy. Life.
from Lindsay at Vegan Yumminess
from Sarah at The Sweet Life
from Megan at Allergy Free Alaska
from Hannah Kaminsky via VegNews
from Mattie at VeganBaking
Ingredients you might need...
Agar Agar Powder and Flakes
Custard Powder
Arrowroot Powder
Organic Sugar (on sale at
Outpost Co-op this week!)
Sweet Potato Casserole Blondies with Candied Pecans and Caramel Sauce from Maggie at The Vegan Cookbook Aficionado are at the top of my "Treats To Try This Fall" list. What's at the top of your list? What would you caramel sauce up? What foreign language did you study in school? Do you use it now?
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