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Here’s a vegan version of the decadent coconut caramel custard. A twist on the classic caramel custard, this recipe is eggless, dairy-free and so easy to whip up!

I love caramel custard! But I’m not a big fan of that eggy aftertaste that can remain sometimes if its not made well. So I came up with a 100% vegan caramel custard recipe. It turned out so rich and creamy, sets well, and doesn’t have that aftertaste! I’d say this is my newfound love in eggless recipes. Second only to the Intense Eggless Chocolate Mousse of course! Nothing beats that.

How to Veganize Caramel Custard

I substituted the dairy with freshly extracted coconut milk. Coconut milk, apart from tasting amazing, is also super healthy and light on the tummy. The coconutty flavour comes through in the custard, and it is GOOOOOD. Add a few drops of vanilla extract to the coconut milk, and it’s perfect. Cans of coconut milk are also readily available in any Indian supermarkets. If you are worried that the coconut milk will split on heating, the key is to keep it on a low flame and stir continuously till the custard thickens.

The Thickener

Traditionally, it’s the eggs in caramel custard that act as the main thickener. But they also leave an undesired after-taste. So I simply substituted it with the next best thickening agent – cornflour! Mix the cornflour in along with the coconut milk and whisk it well so there are no lumps. Don’t worry, this eggless caramel custard will not compromise on the texture of the custard! And since cornflour has no distinct taste, problem solved!

The Burnt Sugar or Caramel

For the caramel in this recipe, I like using refined granulated sugar. You can also choose other sweeteners like jaggery, coconut sugar or palm sugar. The sugar is heated on a low flame, and stirred continuously so that there are no clumps. You’ll see it start to melt around the edges first. It’s important to watch this closely as caramel can go from dark to burnt in seconds – that’s a little harder to tell if you are using anything apart from granulated white sugar. The idea is to caramelise it and take it just a little far so that there is a sweet bitter flavour, but not take it so far that it gets burnt and inedible. Pour the hot syrup onto the base of the ramekins and allow it to cool for 2 to 3 minutes before pouring in the coconut custard. This dish is all about simplicity. And there are so many simple ways to pack in flavours. Don’t forget to add a pinch of salt, it brings life into the dish like nothing else would! A few drops of vanilla extract go a long way. Next time, I plan to add a little bit of desiccated coconut in the mixture for some extra texture and taste. Garnishes can range from berries to coconut shavings to chopped dry fruits!

Top Tips for perfect Coconut Caramel Custard

Here are some extra tips to get that perfect creamy and light coconut caramel custard:

• Pour warm coconut custard into the ramekins. This heats up the cooled caramel so that when you unmold the caramel custard, you’ll be rewarded with sweet, syrupy caramel as topping
• If your coconut custard cools down completely and looks lumpy, just bring it back to flame, heat it gently and keep whisking till it’s lump free. You can also add a splash of milk or coconut milk while you do this. Just a tablespoon or two is enough.
• Pour the caramel into moulds immediately. Caramel cools down really fast, and as it cools, it’ll thicken and become stringy, which will make it near impossible to pour it.
• I would recommend a minimum of 6 to 8 hours in the fridge. This way the custard is set perfectly and when you flip it, that glorious caramel will melt all over the caramel custard!
• To demold, just run a knife around the edges to loosen it slightly. There is no need to place it in warm water.

So there you have it, my foolproof vegan caramel custard without compromising on taste or texture! This recipe is such a stunner. Looks fantastic on the table, especially that aha moment when you demould it and all the caramel comes pouring around the sides. And its lighter on the tummy. Plus that coconut flavour will transport you to the beaches! I promise.

Watch Coconut Caramel Custard Recipe Video

The post Stovetop Coconut Caramel Custard appeared first on My Food Story.

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These crispy Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Tostadas are similar to tacos, just using a tortilla that is flat rather than movable. Try this best EVER ground beef tacos, easy homemade Navajo tacos or Baja fish tacos for more taco inspired recipes.

Easy to Make Tostadas

Quick and easy tostadas are so fun to make and come together perfectly. They have a vibrant color to them with all the fresh vegetables and some sliced fruits. Top them with shredded cheese and refried beans and you have a complete meal. Your family is going to go crazy over!

Pile high your favorite toppings on this homemade fried tostada. They are simple to make and will feed a crowd. The tostada is fried up nicely, giving it a crisp texture to hold all choices of optional toppings. Switch up your tortillas or add a little more topping creating a new and fun tostada each time you get more. The options are endless and the tostadas will keep coming!

What is a Tostadas?

A tostada is a classic Mexican recipe that is one of the favorites! Tostadas name comes from a Spanish word meaning toasted or looking toasted. Usually a tostada is known for being flat and a round tortilla that is deep fried or toasted in oil.

In some places tostadas can be an appetizer or a main dish. The tortilla is cut into small triangles to make chips to dip into extra sides like salsa or guacamole. There are a few different versions of tostadas that are known around the world.

Tostada Ingredients:

Simple ingredients that blend perfectly together creating the perfect combination. This tostada cooks up quickly and has amazing flavors that all come together. Layer your tostadas just the way you like it!

• Vegetable Oil: Used for frying the tortillas in a pan.
• Corn Tortillas: Perfect for frying and using
• Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor.
• Refried Beans: A Great layer to start off on the tortilla.
• Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients.

Optional Toppings:

• Shredded Lettuce: Fresh and light tasting.
• Tomato: Gives a sweet taste.
• Sliced Olives: Love the taste an olive adds to the recipe.
• Cilantro: A hint of savory and spice.
• Guacamole: Blend together an avocado making this rich and creamy topping for your tostada
• Avocado: Creamy slices of avocado right on top equals perfection!

How to Make the Best Tostadas:

These tostadas make the best dinner for everyone in the family. Each person can create and layer their own toppings and make the best tostadas. This is an easy to make, quick dinner for a busy weekday.

1. Fry Tortillas: In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
2. Cook Beef: In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.
3. To assemble: Heat the refried beans over the stove or in the microwave until warm. Spread a thin layer on the tortilla followed by the ground beef and cheese. Top with desired toppings.

Tips for the Perfect Tostada:

• Frying: It is best to use a cooking thermometer to check the oil. The oil will need to be around 350 to 375 degrees Fahrenheit. Once they are fried on both sides add the fried tortillas to a plate that is prepared with paper towels on it. The paper towels will help soak up any extra grease that is left on the tortillas.
• Baking: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.
• Preparing the Tortilla: Poking holes in the tortilla will help the tortilla stay round and not curl too much while being fried.
• Tortillas: Corn tortillas are best and the perfect size. I like the smaller round size. When choose a tortilla, choose one that is not already cooked and can be fried. Smaller the size the better and easier to flip over in the pan.
• Assembling: Once cooled, start layering your tostada. It works best to have the heavier more dense ingredients on bottom like refried beans, meat, then the cheese will melt over top the meat, then continue on to the next optional toppings of choice.

More Filling Ideas:

Fill your tostada up with all the delicious meats, cheeses, vegetables and fruits. This classic Mexican Dinner is always a HUGE hit for a family! Everything comes together quickly and easily making everyone their favorite personal tostada.

• Beef Barbacoa
• Pork Carnitas
• Cilantro Lime Chicken
• Chicken Chili Verde

More Mexican Inspired Recipes:

• Homemade Chimichanga Recipe
• Taco Stuffed Avocados
• Best Ever Horchata Drink
• Bake Cream Cheese Chicken Taquitos
• Mexican Shrimp Skillet