Pudding cake | Vegan-Gluten free
Uppdaterat: 10 mars 2021
Hello my lovelies! Oh may I just state that making custard to the banana cake really had me craving puddings to the extreme. I can't recall the last time I have had a pudding and of course it's not only a new challenge for me it's also a new recipe to add to my collection of vegan wonders. Of course I will share it with all of you lovelies!
Makes about 6-8 puddings.
What you need for pudding:
5 dl (2 cup) vegan milk
3 dl (1.2 cup) aquafaba
2 dl (0.8 cup) sugar
4-5 tbsp cornstarch
1/2 tsp vanilla essence
1 tsp vanilla bean
What you need for caramel:
8 tbsp sugar
4 tbsp water
Should make 4 puddings.
We will begin with making the caramel, add water and sugar into a pot on medium high heat. It will begin to melt and while it is do not disturb it just allow it to boil for about 8 minutes until it looks brown and golden it in colour.
Now divide it into oven safe ramekin and spread the syrup evenly on the sides and set aside.
Preheat your oven to 175℃ (350℉)
In a pot add sugar, cornstarch and whisk together as it will make it easier for the cornstarch to dissolve. Now add a little bit of the milk while stirring making sure the cornstarch is well incorporated.
On medium low heat add the remaining milk, vanilla (sliced and de-beaned), aquafaba and salt while stirring constantly it will begin to thicken up like a custard and at this point you divide it into your ramekins.
Place the ramekins into an oven tray and add water about 2/3 up making sure the water doesn't pour into the ramekins. Pop it into the oven and bake for about 45 minutes.
Once they are done baking allow to cool before placing them in the fridge for a couple of hours before serving.
When they are ready to be served run a stick along the sides of the ramekin, and place a plate upside down over the ramekin and slip it them over. While lifting the ramekin do it slow and slightly shake to loosen the pudding. The caramel will be running down the sides.
Enjoy it as it is our with some whipped cream.