Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!
It feels almost surreal that is almost Shabuoth again, and we have no time to waste, so I want to keep it simple and precise with a classic and popular dessert: Rum & Vanilla Cream Cheese Creme Caramel.
As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.
In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
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Recipes happen as any other event in life, some are even the result of unexpected situations, like these Caramelized Onion Paste & Arugula Rolls, that have quickly become a favorite. Bare with me as we explore this incredibly delicious combo in form of dinner rolls.
For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!
For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!
Make the Dough
To make these delicious Caramelized Onions & Arugula Rolls you’ll start by making a brioche-style dough, since it has a bit of resting time. While the yeast is working its magic, you can go ahead and make the caramelized onions paste.
Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method which calls for no sugar and a secret-not-so-secret ingredient and got 225 gr onion paste. Here’s how to make it:
{CARAMELIZED ONIONS PASTE}
3 pounds yellow onions, julienne 3/4 cups water 2 Tbsps Oil 3/4 tsp salt 1 Tbsp water + 1/8 tsp baking soda.
PREPARATION:
1) Cook the onions with water, oil and salt over high heat until the water is evaporated and onions sizzle.
2) Cook on medium-high while pressing & stirring the onions consistently for about 15-20 minutes or until the onions are well browned and sticky.
3) Combine a tablespoon of water with baking soda, add the solution to the onions and cook for another minute until the solution has completely evaporated.
4) Let the caramelized onions cool down and process to a fine paste with a food processor or blender.
Caramelized Onions & Arugula Rolls
Delicious dinner rolls with caramelized onions paste and arugula
250mlLukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
60gSugar
12 gSalt
90gEgg yolks
150gVegetable shorteningYou can use butter if not dairy-free
225gcaramelized onions paste
Instructions
Mix dry and make a well on the center.
Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
Knead the remaining shortening in, and let rise for another hour.
Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)
Keyword baking, dinner, rolls
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Rice Pudding is one of those simple dishes you could eat over and over again. For breakfast, for dinner or for dessert, hot or cold, plain or dressed up, is one of a kind recipe. Easy to make and so versatile. Get ready to learn how you can make delicious Rice Pudding 3 ways: the traditional dairy version, the vegan coconut version and the coffee version {can be made dairy or vegan and is delicious!}
The Basics of Rice Pudding
Rice Pudding is one of the most basics and popular breakfasts, dinner and/or dessert served in Dominican Republic.
Is incredibly easy to make, and as you can see, super versatile. The most basic version need 5 ingredients: rice, milk, sugar, salt and lemon peel. For extra flavor some people also add cinnamon stick and sweet cloves, but let’s keep it simple this time. You can later experiment adding more flavor.
When making Rice Pudding I personally prefer to start with my rice uncooked, but you can certainly use leftover white rice, that is not too salty or greasy, and still have a delicious rice pudding.
In general terms, the traditional version of Rice Pudding is made with Milk. Whole milk is just fine for the recipe, but if you are looking for the best of the best, thick and super creamy Rice pudding, always use evaporated milk.
Nowadays you can easily find evaporated plant based milks; you can certainly use that if you avoid dairy products.
The Coconut Version
To make the coconut version you just need to use full fat coconut milk instead of whole or plant-based milk of choice.
What I like about the coconut version is that it has such a silky texture and is very light compared with the dairy version. It also has a very delicate aroma, and a pure white color at the end, which I love. It just looks heavenly.
Keep in mind that in all recipes on the blog that call for Coconut milk we use FULL FAT, simply because we want all that coconut milk goodness in our final product. Fat free or low fat coconut milk are usually full of flavorings, including sugar, and use gums to give a thick texture, but the flavor in general is always off. Avoid yourself the headache of ruining a delicious silky smooth rice pudding by buying the best full fat coconut milk you can find on the market, with not extras or nasty ingredients.
The Coffee Version
Almost a month ago I published a photo on instagram of my breakfast that day: a small glass container full of Coffee Rice Pudding.
The idea just came to me when I couldn’t decide if I wanted a full delicious cup of coffee, or a bowl with freshly made thick and totally delicious rice pudding. Both fill up my stomach easily on their own, and because I couldn’t have both (obvious reason: I am trying to lose my next 25 pounds) I ended up adding a bit of instant coffee to the rice pudding while it was still hot.
Taste wise, the result was a-ma-zing! and to my surprise, that “out-of-the-blue-picture” quickly had over a hundred likes, so is a fact; instagram is full of #coffeelovers. 😛
How to Make Rice Pudding
Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!
So, now there is a gazillion possibilities on how you can take your traditional rice pudding to the next level. What special ingredient will you add to your very own version?
A few weeks ago I made proper risotto for the first time, and today I bring you the results: A delicious, easy, vegan with Gluten Free option Beer & Almonds Risotto!
The inspiration behind this Beer & Almonds Risotto
Back in march this year, we went to Portugal, and after spending the whole day walking and exploring the city of Lisbon, we had a lovely dinner under the stars. On the menu, one dish catches my attention: Almond Risotto.
When I saw that perfectly cooked, creamy and absolutely delicious risotto, my mind immediately took me back in time to when I was twelve. The time when we met Tio Mario (uncle Mario, whose real name was Mario Autore).
Tio Mario was an old man that lived in our building, originally from Napoli, Italy. Everyone’s perception was that Tio Mario was just a difficult man. He barely talked to anyone, and he didn’t have family and friends in the country.
After a few weeks, my mom realized they had met before, back when my mother was studying at university. He was a restaurant owner, his restaurant was near the university and my mom went there often. That realization evolved into instant connection. That old, lonely man started cooking for us every week, we started visiting often, to the point that if we were not at home, we were with Tio Mario. We soon became family.
Endless pastas… and, risottos
The first thing we tried from Tio Mario, was pasta! Now you know my little secret: my appreciation for pasta recipes comes from those memories. My LOVE for culinary arts was also born and grown since the day I met Tio Mario, because he not just started cooking for us, but when I told him I wanted to be a chef, he soon welcomed me into his kitchen, and became my mentor.
Endless kind of pastas, risottos, pasta, sauces, snacks and desserts, became part of our lives and memories, alongside our newly added family member! 🙂 He was 84 by the way!!
Few weeks ago, on a random day, I was thinking of Tio Mario and I thought of the risotto we had back in Lisbon. When I saw the picture I captured after the one of the risotto, the idea hit me. I didn’t have white wine so I would make BEER & Almonds risotto 😛
The inspiring glass of beer
I don’t know why I was so intimidated by the idea, because it ended up being so easy to make! You just need to start with the right rice, risotto rice , and you have won half the battle.
How to Make Beer & Almonds Risotto
To make this Beer & Almonds Risotto, I started by dry-roasting some silvered almonds on the pan, until they were light golden brown and fragrant. Once they were done, I set aside, added some olive oil to the pan and sauteed some shallots.
Once the shallots were fragrant and translucent, I added the risotto rice and this is when the fun starts. You start by adding the alcohol, seasonings and the stock, stir and stir, until the ingredients transform into a yummy, creamy al-dente risotto.
Sometimes it saddens me that Tio Mario passed away four years after we met him. It also saddens me that I don’t remember all the names of the dishes, or the flavors of many. Despite that, I keep his memory alive, and every time I cook or see any resemblance of Italian gastronomy, I think of my beloved Tio Mario.
When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!
Do you have food memories that you cherish? I bet you do!! Never take them for granted and express your gratitude and love for them on every possible opportunity! Until next time! 😉
Today we are making fantastic, delicious and super easy Sweet Crescent Rolls.
While I was cleaning the house the other day, I found one of my old recipes notebooks and noticed I’ve tried to make crescent rolls at least 6 times, but the annotations were unfinished. Apparently, they didn’t have the ideal fluffy texture and the distinctive aroma (I honestly don’t know exactly how to describe) so, I guess after a while I forgot about it.
So, I feel very happy to share these this Sweet Crescent Rolls in today’s post, because even though it may sound intimidating, they ended up being so easy to make, and I will tell you all about this foolproof recipe.
Are you looking for more Shabbath-worthy recipes? Click here
Flour, sugar…
These Sweet Crescent Rolls are made with flour, yeast, brown sugar, vegetable shortening, eggs, water and salt. I am still working on a vegan version, that hopefully I can share soon, but still, it is clear that these Sweet Crescent Rolls are not healthy food.
For this recipe I use vegetable shortening because I wanted to have a setamí (parve) product, but you can substitute butter if you prefer. I haven’t use coconut oil for this recipe.
I used bread flour because it is a yeasted product and have quite a lot amount of fat and sugar. If you use AP (all purpose flour) for this, it will be too soft to handle. Of course, all AP flour differ in terms of the protein content, so, some brands of AP flour may work, while others won’t work so well. If you ever try with AP, please let us know the details of your adjustments, and the brand of flour you used in the comments section below 😉
For the yeast, I used instant yeast, so if you just have on hand baker’s yeast (which is the same as fresh yeast) keep in mind that you need to triple the amounts.
How to make Sweet Crescent Rolls
As the title says, these are overnight sweet crescent rolls, so, this recipe take time to develop in texture and flavor. It has also the plus factor that you don’t have to knead anything.
What you really need for this recipe, is a plan and schedule, so that you prepare the dough with plenty of time (26-28 hours before the time you plan to bake) and have fresh, out of the oven crescent rolls for breakfast. Nom nom!
After the dough has rest for 24hrs, the final dough should be 1000gr or very close. Divide the dough in half, lightly flour the surface, roll, cut into triangles and shape into crescents.
To shape the sweet crescents rolls, take one triangle and stretch the wider side. Then, roll towards you, making sure the end tip is tucked underneath. Place on a baking sheet, at let rest for 3-4 hours, or until double in size. Then, bake in a preheated oven for 10-12 minutes, or until is light golden brown on top.
What would you serve these Sweet Crescent Rolls with? I will definitely pair with classic hummus or babaganoush. If you think of another dip to pair these babies with, let us know in the comment section below. And, of course, don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes, meals ideas and travel posts!! Until next time! 😉
One of the easiest side dishes on the planet: Yummy Vegan Creamed Potatoes. Versatile, kid-friendly, delicious and also budget-friendly. There’s nothing that can go wrong with this dish.
This is another one of those recipes that has been waiting to be published for months. I first came out with these Vegan Creamed Potatoes one ereb shabbath, when I needed that “little extra” because I felt something was missing for the Shabbat dinner. I quickly thought about what can be done with what I had on hand, and that was it.
My husband says it is obvious I have ancestry from eastern and central Europe, because I love my potatoes, lol. I mean, they are just so versatile. Am I right? 😛 If you love potatoes as much as I do, also check out our super easy Lemony Potato Salad. I will eat those two dishes every other day if I could!
As I told you already, this Vegan Creamed Potatoes are extremely easy to make. Just gather your ingredients, boil the potatoes for a few minutes (This is what I like to do so I don’t end up with raw potatoes and dried sauce, but I guess you can do this if you have a mandoline), mix the ingredients for the sauce, cook a bit on the oven, and voila! Creamed Potatoes ready to enjoy! 🙂
Let’s talk about the ingredients…
Simple ingredients. Great results
For the Vegan Creamed Potatoes you’ll need just a handful of ingredients: coconut milk (Do you realize already I love coconut?), nutritional yeast, mustard, nutmeg, some flour and a touch of salt and pepper.
Those few ingredients will give you a delicious white sauce that you will use to dress up the humble potatoes.
This particular time I used mini potatoes, that I cleaned well before boiling for about 10 minutes. I left them whole and with the skin on for this occasion because I was out of time, and also because I wanted to give another look to these Vegan Creamed Potatoes, but you can also peel the skin off and slice to make like a more traditional scalloped potatoes dish.
Nutritional yeast + mustard + nutmeg, is a key combo for this recipe. I find that these 3 ingredients combined add a subtle but fantastic flavor to this dish. I hope you like it as much as I do.
If for any reason you want to make this paleo-friendly, use tapioca starch instead of cornstarch, and you are good to go.
What would you pair these Vegan Creamed Potatoes with?? Let us know in the comment section below and don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes from us and the blogosphere!
The day before my last trip, I wanted to make some brioche to take to the airport (When traveling with kids you just have to be creative) but I realized I didn’t have butter or milk as the original recipe call. I thought, why not to substitute those ingredients with coconut milk and coconut oil and make a brioche with coconut flavor? I love coconut so the answer was “Let’s do it!”. Let me show you how how to make Coconut Brioche with Chocolate Chunks.
For this recipe you will need: bread flour, yeast, sugar, salt, coconut milk, coconut oil and some chocolate.
Bread baking is a therapy for me; specially when I knead the dough by hand. But because we are talking about coconut brioche and this dough can be super sticky, you’ll need a stand mixer.
I haven’t made this specific recipe by hand, but as soon as I do I will post an update. Let me know if you do it first!
Bread flour, Yeast & Chocolate
The most important ingredient here is the bread flour. Bread flour is very different from other flours (aka. all purpose, cake flour, etc) because it has a higher protein contain (gluten) which means that once you have mixed the dough, and the fermentation process begins, your dough will be more stable and trap more air, resulting in a better crumb and fluffy bread.
You’ll also need yeast. For this recipe I used instant yeast that is widely available in the supermarket. The difference between “instant” and “dry yeast” is simple: you don’t need to proof instant yeast in warm liquid, you can add it directly to your flour. On the other hand, dry yeast (aka: granulated dry yeast) needs proofing in warm water that helps to activate and dissolve the bigger granules. Instant yeast is usually also marketed as rapid rise yeast.
Keep in mind that there is another type of yeast, most commonly used by professional bakers which is called baker’s yeast and this is usually sold in blocks. If by any chance you have baker’s yeast at hand, you can use that, just triple the amount of yeast called in the recipe and, dissolve it in a tiny bit of warm coconut milk, before adding to the dry ingredients.
I personally love dark chocolate (74%) and is what I used for this recipe to balance the little sweetness of the bread, but feel free to use whatever chocolate you like (semi sweet, milk chocolate or even white)
Dry ingredients: Bread flour, sugar, salt & instant yeast.
Liquids: Coconut milk, Eggs & Coconut Oil
For this Coconut Brioche I substitute the milk in the original recipe with coconut milk. Because I wanted a more strong coconut flavor, I also added Unrefined (Extra Virgin) Coconut Oil. I guess you can use the refined version of coconut oil, but in that case I will add some coconut flavoring.
Because fats in the coconut milk tend to solidify when cooled, warm the milk a little in the microwave or stovetop and then cool to room temperature, before adding to your dry ingredients. The same applies to the coconut oil. Weight it and leave at room temperature until has a spreadable consistency. You don’t want the coconut oil to be hard or melted.
Eggs should also be a room temperature.
Liquids in: lukewarm coconut milk and eggs
Mixing & Kneading
Once you start mixing the ingredients you will see the dough foming into a hot mess. Don’t worry. At this point the main goal is to incorporate dry and wet ingredients the best that you can. Make sure to use an spatula to mix in any dry flour that may be at the bottom of the bowl and continue to mix on low speed until there is no big lumps of dry flour.
Add the coconut oil, and knead for 5 to 7 minutes, until you have a silky smooth beautiful dough.
Liquids mixed in, before coconut oil.
Coconut mixed in. Dough ready for bulk fermentation.
Once the coconut oil is mixed in and the dough is kneaded, I added some chocolate chunks but forgot to take the pic. Arrg! Add the chunks and pulse for a few times until the chocolate is incorporated.
Bulk fermentation & Shaping
Transfer this baby dough to a lightly oil bowl, cover in plastic wrap and let it rest for at least one hour, or until is double in size.
Ready to Roll!
The bulk fermentation can also be achieved in the fridge, it will just take a little longer for the dough to double in size; but this comes in handy if you need to go out for an hour or two. I don’t recommend more than that because the dough can suffer and deflate.
Once the bulk fermentation is done, punch the dough and start dividing the dough into your different baking pans.
From this dough I’ve got 1 medium loaf (500 gr) and 22 buns (30 gr)
Once you divide the dough, brush some egg wash and, you can also sprinkle the top with some fine shredded coconut (optional).
Don’t make the same mistake I did of preparing my muffin tin with paper cups because I was out of baking paper. That went so horribly wrong! They stuck to the bottom of the buns and were a complete pain to peel off. Avoid the pain by greasing your pan generously.
Second fermentation & Baking
Your loaf and buns are ready for the final fermentation and then baking.
Cover the pans with a light wet towel and let rest until double in size. As in bulk fermentation, this can vary depending on the weather and your kitchen temperature, but it should be around 1 hour. If so, Once the dough has rested for 40 minutes, turn on the oven to 180°C (350°F) so that it can reach the correct temperature by the time the dough is ready to bake.
The loaf is ready after 30-35 minutes and the buns in 20-25 minutes, or when the top is golden brown and the bread has registered an internal temperature of 85°C-88°C (185°F-190°F).
You did it! You are now ready to devour your homemade Coconut Brioche with Chocolate Chunks!
If you have any question regarding this recipe let us know in the comments section below. We love to hear from you!
Finally, don’t be shy and show your Coconut Brioche with Chocolate Chunks on instagram with the hashtag #sisterblissdiary. If you love this recipe don’t forget to follow on instagram and pinterest to keep up with our lastest recipes, and of course, share with your friends and family! It really means a lot to us!
Chocolate Ganache? Is that right?… Yes! In my quest to make a vegan, creamy, chocolaty ice cream, made without an ice cream maker and with minimum ingredients, this is the best version I could think of. (You tell me in the comments if there is any other that doesn’t involve frozen bananas!)
I have read about all of those methods for making ice cream without and ice cream machine, but I didn’t have the time or energy to make ice cream with such a hassle. If it wasn’t easy peasy I rather peel a banana and eat it, or would eat some grapes! (Now you see my level of laziness was really high!)
I was having a sweet tooth and also my 4yo so I needed this to be quick! And because ganache is one of the most (if not the most!) easy dessert on earth and it also has that thick, pudding like texture, I thought maybe, just maybe, it would turn into ice cream (or close enough).
The coolest thing about this recipe is that, it doesn’t require any special equipment, it is no custard based (so, no grains or eggs), doesn’t require extra bags or lots of ice cubes, or rock salt, or hours going back and forth to the fridge (unless you are actually eating it)…
I wanted to keep things very simple so I used the 2 ingredients, the basics of (vegan) ganache: Chocolate (I used 74% Cacao) and Coconut milk. That’s right! This Luscious Chocolate Ganache Ice Cream (which essentially is frozen ganache! Let’s say it! ) can be made with just 2 Ingredients. Talk about convenience!
A few notes on the ingredients
Go Full fat with the coconut milk and make sure it doesn’t have any weird ingredient, sugar, additives or gums for best results.
I used 74% chocolate so, this is a bittersweet ice cream, but you can use sweetener if you prefer. If you use granulated sugar, mix with the coconut milk and simmer until all the sugar is dissolve. Then, continue as normal.
I haven’t tested this with liquid sweeteners but I think it would work in the same way as a simple syrup added to the ice cream base. This also prevents ice crystals from forming.
If you are making for adults, feel free to add alcohol based vanilla, vodka or rum to prevent ice crystals.
How to make Chocolate Ganache Ice Cream
2 ingredients with a ratio of 1:2, Chocolate to Coconut milk. That’s it!
Mix the ingredients and let it rest until the ganache is shiny, thick and pudding-like.
Transfer to a deep container, cover with plastic wrap (making contact with the ganache) and let the freezer make some magic. Depending on your freezer this can take from 30 to 60 minutes.
Scoop the Chocolate Ganache Ice Cream with the help of a warm ice cream scoop, add your toppings and enjoy!
The Downside
This baby is made with ganache which means it melts in your mouth and everywhere fairly quick, so this is not the type of treat you will eat while chatting with that friend who you haven’t talked with for ages. Serve and you enjoy! 🙂
Tell me, what are your preferred base flavors and toppings? Let us know in the comment section and don’t forget to follow on instagram & pinterest!
If you love this recipe share it with your friends and family and if you ever make this Chocolate Ganache Ice Cream, tag us with #kasheribbean! We love to see your amazing creations!
Extra Creamy Dairy-Free Creme Caramel
{Kosher for Passover}
If you dream of making a super creamy dessert for your next gathering or holiday, today is your lucky day because I am sharing with you my recipe for an Extra Creamy Dairy-Free Creme Caramel (also known as “Flan”). Creme Caramel is naturally Gluten Free so, it is also perfect dessert for Pesach too.
Another bonus of making flan is that is literally one of the easiest desserts on the planet, and it is made with very simple ingredients you probably have at home right now: coconut milk, eggs, milk, sugar and some flavoring. Vanilla is traditionally used, but rum extract or emulsion also adds a nice touch.
Another thing that I love about Creme Caramel is that it is a very forgiving dessert. If you are looking to reduce the sugar, you can cut in half the amouts for the caramel and the custard. At this time I haven’t yet tried with sugar substitutes, but the ones that are a cup-for-cup replacement for sugar should work with no problem.
Thanks to the viscosity of the evaporated and condensed milk used in traditional Creme Caramel, the end result tends to be very silky and creamy. To make up for this, I added 10 grams of cornstarch. Cornstarch is a thickening agent that can set about 4 times its weight. With this little addition of cornstarch we balance the creaminess of the custard, making it less “eggy” (which can be an issue when working with plant based milks).
If you don’t eat kitniot during Pesach, you are welcome to leave the cornstarch out. You will still end up with flan, but since the cornstarch helps the custard set firmly and faster, I’d recommend you add and extra egg, and bake for a little longer, let’s say an extra 10-15 minutes if doing so.
A very important step when making creme caramel, is to bake it on a bain marie, which helps with even distribution of heat, and with the slow cooking of the egg, which in return gives you a more silky creamy custard.
A common mistake when making flan, is to overcook the custard. Don’t do it! But how do you know the custard is ready?? Wiggle the pan or ramekins. When the edges are set and the center jiggles a little, then is ready. The heat from the pan is hot enough to continue cooking the center of the flan, even when taken out of the oven. Once done, remove the creme caramel from the oven, and cool to room temperature completely before storing in the fridge overnight.
If you are impatient, you can refrigerate for 4 hours before serving, but beware, chilling these babies overnight does make a difference in the texture of the final product (more creaminess, anyone?!) and also intensifies flavor. My recommendation for you is to plan ahead, and make this the day before serving.
1/2TbspVanilla Extract You can also use Rum Extract. If using emulsion of any kind, add 1/2 teaspoon.
1/4tspSalt
Instructions
Preheat your oven to 180°C (350°F)
For the caramel:
Combine water and sugar and melt over medium heat until it gets a deep amber color.
Take the caramel off the heat and coat with it 6 ramekins or 1 - 9" (inches) round cake pan.
Set aside to cool down and harden, before adding the custard.
For the Creme Caramel:
In a bowl, mix corn starch and 2-3 Tablespoons of coconut milk and mix well.
In bowl, mix all of the ingredients for the custard, including the previous mix of corn starch+coconut milk.
Pass the custard mixture through a fine sieve to discard any egg residue.
Equally divide the mixture into the ramekins or the 9 inches baking pan.
Fit the custard ramekins or cake pan into a bigger ovenproof dish (like Pyrex, a roasting pan, etc).
Place the ramekins or baking pan in the oven, and then carefully pour water into the bigger baking dish. The water should be 1½ to 2 inches deep.
When using ramekins, bake for 30-35 minutes. If using a 9 inches baking pan, bake for 60 minutes or until edges are firm but the center still jiggles a little.
Once ready, take out of the oven, and let it cool down completely before placing in the refrigerator for at least 4 hours; but preferably (and recommended) overnight.
When is time to serve, run a knife around the edge of the creme caramel and invert it into a bigger dish, preferably with slightly tall sides. The creme caramel will drop and you can see some caramel sauce flowing. Cut into slices and serve.
Notes
You can easily increase or decrease this recipe to fit your needs.
If you ever find yourself with leftover raw custard mixture, store it in an air-tight container and freeze. When ready to use, thaw completely, whisk really well or mix with a blender, just to make sure everything is well combined, pass through a sieve and then pour into the prepared ramekins or baking pan and bake.
Have you made this Dairy-Free Creme Caramel already? Use the hashtag #kasheribbean to share with us on social media and, don’t forget to follow on instagram and pinterest for more easy recipes.
) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.
Are you looking for more recipes with rice? Check out our 
So, now there is a gazillion possibilities on how you can take your traditional rice pudding to the next level. What special ingredient will you add to your very own version?
