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Dessert

Maple & Pecan Bread Custard with Sea Salt & Caramel

  • Cooking Time
     
    45 minutes
  • Prep Time35 minutes
  • Servings8 portions
Dessert
vegan
dairy-free
Hard
recipe image Maple & Pecan Bread Custard with Sea Salt & Caramel
Pecan Caramel
  • 125 grams granulated sugar
  • 5 tablespoons Flora Plant B+tter Unsalted
  • 125 ml Elmlea Plant Double
  • 1 teaspoon sea salt
  • zest of 1/2 orange, optional
  • 125 grams dry roasted unsalted pecans, chopped
Whipped Plant Cream
  • 375 ml Elmlea Plant Double
  • 65 grams confectioners sugar
  • 1 vanilla bean, seeds scraped or 1 tablespoon vanilla extract
Bread Custard
  • 1 loaf simple white bread, cut into large chunks about the size of golf balls
  • 200 grams silken tofu, drained
  • 375 ml Elmlea Plant Double
  • 1 tablespoon ground flaxseed
  • 150 ml pure maple syrup
  • 3 tablespoons brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  1. Add sugar to a saucepan, and allow to melt over medium-high heat. Once sugar turns a dark amber color remove from the heat and immediately add the Flora Plant B+tter, whisking to emulsify. Place pan back on heat, and slowly add the Elmlea Plant Double. Fold in the orange zest, pecans, and salt. Keeps in the fridge for up to a week.
  2. Whip until medium peaks form. Keep chilled for serving.
  3. Pre heat oven to 350 degrees. Using softened plant butter, lightly grease eight ramekins and refrigerate.
  4. Blend all ingredients except bread together until smooth in a food processor or blender.
  5. In each prepared ramekin, add 5-7 cubes of the bread. Pour custard mixture over bread cubes until the custard reaches just below the rim. Lightly press in the bread cubes so they are mostly submerged.
  6. Bake in the oven for 25-30 minutes until custard is nearly set, it should wobble a bit, like a waterbed. As it cools it will set up further.
  7. Pour over pecan caramel and sprinkle with flake salt just before serving. Serve with a spoonful of whipped plant cream on top.