Ingredients
Scale
- 50 g white sugar (for caramel)
- 60 ml water (for caramel)
- 300 ml whole milk
- 50 g white sugar (for custard)
- 7 g vegan gelatin powder
- 3 pasteurized eggs
- 100 ml heavy cream
- ½ tsp vanilla essence
Instructions
- In a microwaveable container, combine the milk, 50 g sugar, and vegan gelatin. Let sit for 5-10 minutes to bloom.
- Prepare the caramel by heating sugar and water in a saucepan until amber-colored; pour into molds before hardening.
- Warm the milk mixture in the microwave for about 30 seconds and whisk together with the eggs to temper.
- Add heavy cream and vanilla essence to the egg mixture; strain if desired.
- Pour the custard over set caramel and refrigerate for at least three hours until fully set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 21g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg