Vegan Orange Creme Caramel

Add the coconut sugar, water and lemon juice and a pinch of salt to a saucepan over a medium-high setting.

Stir frequently as it heats to a boil.

Lower to medium, and let it bubble, stirring as it thickens and some of the water begins to evaporate. It should take about 8 to 10 minutes for it to become a thick caramel. It should be a nice amber color.

Pour the caramel into the ramekins. You can use one large, or four small. Leave them at room temperature as you make the custard.

Place the coconut cream solids in a saucepan at a medium setting, and bring to a simmer. Let it liquefy as you stir.

Combine the almond milk, cornstarch, agar powder, coconut sugar, vanilla extract and orange zest in a bowl, stirring to combine until the mixture is smooth.

Now stir the almond milk mixture into the coconut cream as it simmers.

Once it’s fully combined, continue to simmer for another 6 to 8 minutes.

It will become very thick and creamy as it cooks.

When it’s the right consistency, turn off the heat, and spoon the custard on top of the caramel. You may want to let it cool for a minute before you do.

Smooth the top with the back of your spoon.

Cover the ramekins with plastic wrap, and refrigerate for at least 6 hours, or overnight. This allows the custard to set.

To serve, remove the plastic, place a plate over the ramekin, and reverse.