This post may contain affiliate links. Please read our disclosure policy.
These vegan caramel pots de creme are made with just 4 ingredients in 10 minutes. Rich, creamy, and infused with plenty of caramel flavor, these little cremes make a decadent dessert that everyone will love!
⭐️ Why You Should Try This Recipe
- You won’t miss the caramel. Seriously, these pots de creme are PACKED with salted caramel flavor. It’s buttery, creamy, and has a subtle saltiness!
- It’s a simple yet decadent dessert. Assuming you already have the caramel sauce on hand, this dessert will take you less than 10 minutes to prepare.
- It’s a crowd-pleaser. With their light and silky-smooth texture and rich caramel flavor, these are, without a doubt, going to be a hit among your friends!
📘 What is Pot de Creme
Pot de crème is a French dessert that consists of a silky-smooth custard flavored with vanilla, chocolate, caramel, or other ingredients. It is traditionally served in small cups or ramekins. The origin of Pot de crème can be traced back to the 17th century. Nowadays, Pot de crème can be found in most supermarkets, but it’s quite difficult to find vegan versions.
Introducing these vegan caramel Pots de crème!
🥛 Ingredient Notes
This decadent dessert can be prepared in 10 minutes with just 4 ingredients. Here is what you will need:
- Vegan caramel sauce – The base of this recipe is vegan caramel sauce. You can use a store-bought one or learn how to make your own caramel sauce here.
- Almond milk – Use unsweetened almond milk. You can easily replace it with other plant-based milk like soy, cashew, or oat milk.
- Cornstarch – Cornstarch thickens the cream, giving it a better and richer mouthfeel.
- Agar agar – Use agar powder, not agar flakes. Agar helps the pudding firm up after refrigeration.
🥣 How to Make Caramel Pot de Creme
Here is the process of making these vegan Pots de crème:
- Combine all the ingredients together. Add the caramel sauce, almond milk, cornstarch, and agar powder to a saucepan. Whisk to dissolve.
- Cook. Heat over medium heat, whisking constantly, until it boils.
- Pour into ramekins. Once it has reached a boil, immediately remove from heat and divide between small ramekins. Let them cool at room temperature for about 1 hour.
- Refrigerate. Finally, transfer the Pots de crème to the refrigerator and refrigerate for at least 6 hours or until set. They will slightly firm up as they cool down.
📔 Tips
- Adjust the sweetness: These pot de creme are on the sweeter side, so if you want to make them less sweet, replace 1/4 to 1/2 of the salted caramel sauce with coconut cream. It will give you mildly sweet cremes that are a bit less caramelly but just as tasty!
- Whisk constantly. To prevent the cornstarch from forming clumps, make sure you give it a good stir while the milk is still cold. Then, keep whisking constantly while it’s on the heat.
- Double the recipe. This recipe yields about 3 small ramekins, which is good if you are the only one to enjoy these. However, I highly recommend doubling the recipe if you have a small tribe at home.
- Garnish! Before serving, you can top each Pot de crème with shaved chocolate, a dollop of whipped cream, or some mint leaves to add some color!
💬 FAQ
A pudding is generally thickened with some kind of starch, while Pot de crème relies on eggs as the thickener and is then baked. Obviously, this recipe is not authentic as it doesn’t rely on eggs. That’s why we are using cornstarch and agar as egg substitutes.
These pots de creme will keep for up to 5 days in the refrigerator.
These little Pots de crème are SO DECADENT! They are nutty and buttery, with a soft and creamy texture! Plus, these make a great dessert to serve to guests! Who doesn’t love a salted caramel dessert?
🍮 More Delicious Desserts
Let me know in the comments if you try this recipe!
Vegan Caramel Pot De Creme
Ingredients
- 1/2 cup vegan caramel sauce
- 3/4 cup unsweetened almond milk
- 1 tbsp cornstarch
- 1/4 tsp agar agar powder
Instructions
- Add the caramel sauce, almond milk, cornstarch, and agar to a medium saucepan.
- Heat over medium heat, constantly whisking, until it comes to a boil. Immediately remove from heat and divide between 3 small ramekins (I used 4-oz ramekins). Let it cool at room temperature for about 1 hour before transferring to the refrigerator.
- Refrigerate for at least 6 hours before enjoying! These caramel pots de creme will keep in the refrigerator for up to 5 days.
Notes
- Adjust the sweetness: These pot de creme are on the sweeter side, so if you want to make them less sweet, replace 1/4 to 1/2 of the salted caramel sauce with coconut cream. It will give you mildly sweet cremes that are a bit less caramelly but just as tasty!
- Whisk constantly. To prevent the cornstarch from forming clumps, make sure you give it a good stir while the milk is still cold. Then, keep whisking constantly while it’s on the heat.
- Double the recipe. This recipe yields about 3 small ramekins, which is good if you are the only one to enjoy these. However, I highly recommend doubling the recipe if you have a small tribe at home.
- Garnish! Before serving, you can top each Pot de crème with shaved chocolate, a dollop of whipped cream, or some mint leaves to add some color!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
Is there any relation with Caramel Flan cake?
I love Flan very much.
The texture is quite similar to flan, except this one is not flavored with vanilla but with caramel.