Caramel Vanilla Pudding．焦糖雲呢嗱布丁

食譜由 The Vege Lab 提供 / Recipe by The Vege Lab

純素、無麩質、無精製糖、全食物

【焦糖雲呢嗱布丁】

1人份
準備時間：15分鐘

布丁
220毫升無糖豆乳
5克葛粉
1克寒天粉
15克楓糖漿
1/2 茶匙純雲呢嗱油
1/2 茶匙蘭娒酒

焦糖醬
25克有機椰糖
15克水

將豆乳、葛粉和寒天粉放入鍋中，攪拌均勻。

加入楓糖漿、純雲呢嗱油和蘭娒酒。

以中火熬煮布丁的材料，煮滾一分鐘後熄火。

將材料倒進布丁模具中，然後放進雪櫃，冷藏至少四小時至凝固。

準備焦糖醬：將糖和水放進鍋中加熱，以小火煮至濃稠和金黃色。

最後，將焦糖醬淋在純素布丁上，即成！

Vegan, Gluten Free, Refined sugar-free, Whole-food

Yield: 1 serving
Total Time: 15 min (with 4 hours freezing time)

Pudding
220mL Unsweentened Soymilk
5g Arrowroot powder
1g Agar agar
15g Maple Syrup
1/2 tsp Pure vanilla extract
1/2 tsp Dark Rum

Caramel sauce
25g Organic coconut sugar
15g Water

Whisk together soymilk, arrowroot powder and agar agar until smooth.

Add maple syrup, pure vanilla extract and dark rum into the mixture. Mix well.

Heat the mixture until simmering. Let it boil for 1 minute.

Carefully pour the mixture into the mould. Cover it in clingfilm & place it into the fridge for at least 4 hours to set.

Make the sauce : Add the coconut sugar to a saucepan with the water. Melt until its golden.

Remove the pudding from the fridge and serve with the caramel sauce. Enjoy!

The Vege Lab x Charlotte In White