Vegan Crème Caramel with Port-Soaked Prunes by Fallow

Ingredients

• 1 cup Granulated sugar (for caramel)
• 1/4 cup Water (for caramel)
• 2 cups Soy-based milk
• 1 cup Vegan cream (e.g., soy cream, oat cream)
• 1 tsp Vanilla extract
• 1/2 cup Granulated sugar (for custard, divided)
• 1 tbsp Pectin
• 1 cup Pitted prunes
• 3-4 Cardamom pods, lightly crushed
• 1/2 cup Port wine
• 1/4 cup Granulated sugar (for prunes)
• 1/2 cup Water (for prunes)
• Pinch Maldon sea salt, for garnish

Instructions

1. Prepare the Caramel: In a medium-sized heavy-bottomed saucepan, add 1 cup of granulated sugar. Heat over medium-high heat without stirring. Allow the sugar to melt and cook undisturbed until it turns a dark amber color, watching carefully to prevent burning. The caramel should be a deep, rich brown.
2. Deglaze the Caramel: Slowly and carefully pour 1/4 cup of water into the hot caramel. Be cautious as the mixture will bubble vigorously. Stir gently until the caramel has dissolved into a smooth syrup. Immediately pour the hot caramel into the bottom of individual crème caramel molds or ramekins, tilting each mold to coat the base evenly. Set aside.
3. Prepare the Custard Base: In a blender, combine the soy-based milk, vegan cream, vanilla extract, and half of the granulated sugar for the custard (1/4 cup). Blend until fully combined.
4. Heat the Custard Incorporate Pectin: Pour the milk mixture into a saucepan and heat over medium heat, stirring constantly, until it reaches 90°F (32°C). This can be checked with a thermometer or when it's warm to the touch. Once it reaches temperature, remove from heat and add the remaining half of the custard sugar (1/4 cup) and the pectin. Return the mixture to the blender and blitz thoroughly until smooth and no pectin lumps remain. This ensures the pectin is fully activated and distributed.
5. Fill Molds and Chill: Carefully pour the custard mixture into the prepared molds over the caramel layer. Allow the filled molds to cool slightly at room temperature, then transfer them to the refrigerator to set completely for at least 4 hours, or preferably overnight, until firm.
6. Prepare the Port-Soaked Prunes: While the crème caramel is chilling, combine the pitted prunes, crushed cardamom pods, port wine, 1/4 cup of granulated sugar, and 1/2 cup of water in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat.
7. Infuse the Prunes: Once simmering, reduce the heat to low and cook for 10-15 minutes, stirring occasionally, allowing the prunes to soften and absorb the flavors. Remove from the heat and let the prunes cool completely in the liquid, then transfer to an airtight container and refrigerate overnight to fully soak and develop flavor.
8. Demold the Crème Caramel: When ready to serve, carefully run a thin knife around the edge of each crème caramel mold to loosen it. Invert each mold onto a serving plate. The caramel will flow down, creating a sauce.
9. Plate and Serve: Arrange a portion of the port-soaked prunes alongside the demolded crème caramel. Drizzle with some of the leftover port syrup from the prune mixture and sprinkle a small pinch of Maldon sea salt over the top for a delicate contrast.
10. Enjoy Chilled: Serve immediately and enjoy this elegant vegan dessert chilled.