Quick! Drop what you’re doing and whip up decadent, restaurant-quality dessert in a matter of minutes, without even turning on the oven. Don’t think it’s possible? With a properly stocked pantry and some shrewd thinking, you’re much closer to sweet indulgence than you may realize.
Spur of the moment, inspired by the full jar of speculoos spread sitting idly by in the cupboard, it suddenly became clear that this simple ingredient had a much greater destination than the average toast topper. Lending richness, body, and flavor all in one fell swoop, the cinnamon-scented cookie butter shines in this creamy custard. The slightly bitter edge of a dark caramel sauce envelopes each trembling round, adding greater depth than speculoos itself could hope to achieve. This is some swoon-worthy stuff, make no mistake. It may be a snap to throw together, but it sure doesn’t taste like it.
This is also my entry in the latest contest sponsored by So Delicious and hosted by Go Dairy Free.
Speculoos Crème Caramel
Caramel:
1 Cup Granulated Sugar
1/4 Cup Water
1/4 Teaspoon Apple Cider Vinegar
Speculoos Custard:
3 Cups So Delicious Vanilla Almond Milk
2/3 Cup Granulated Sugar
1/4 Teaspoon Salt
1 Cup Creamy Speculoos Spread
1 Tablespoon Agar Agar Powder
2 Teaspoons Arrowroot Powder
2 Teaspoons Vanilla Extract
Lightly grease six 6-ounce ramekins and set aside, but keep them nearby so they’re easily accessible.
Beginning with the caramel layer, combine the sugar, water, and vinegar in a small saucepan. Stir to moisten all of the sugar, but keep your spatula out of the pan from here on in, to prevent crystallization. Bring the mixture to a boil over medium-high heat and cook until the mixture starts to darken around the edges; 8 – 10 minutes.
Rather than stirring, gently swirl the pan to mix the sugar syrup and evenly color the whole mixture at once. This will also ensure that it doesn’t burn in the corners or on the bottom of the pan. Continue to cook until the sugar turns dark amber. It should be just on the edge of burning and smoking, but not so close that it smells acrid. Once it starts to darken, it will continue to take on color very quickly, so keep a very close eye on it.
Turn off the heat and immediately pour the liquid caramel into your prepared ramekins, equally distributing it between the six. Let the custard cups sit, undisturbed at room temperature for the caramel to harden.
Meanwhile, turn your attention to the custard portion of the dessert.
In a medium saucepan, vigorously whisk together the non-dairy milk, sugar, salt, speculoos, agar, and arrowroot. It can be difficult to break up the mass of speculoos spread at first, so you may find it easier just to toss everything into your blender and give it a quick blitz instead. Either way, make sure that there are no lumps remaining before placing the saucepan on the stove over medium heat. Whisk frequently but gently, taking care to scrape the bottom and sides of the pan as as it heats. Cook until bubbles begin to break regularly on the surface and the liquid has significantly thickened.
Remove the pan from the heat and whisk in the vanilla, stirring until fully incorporated. Carefully pour equal portions of the custard into the waiting ramekins. Tap the bottoms of the cups lightly on the counter to knock out air bubbles. Smooth out the tops with a spatula if necessary.
Let cool to room temperature before transferring to the fridge. Let rest until chilled; at least 2 hours, and up to 2 days.
To serve, simply tip each custard out of its ramekin and onto its own dessert plate. If it doesn’t release right away, run a thin knife around the edges and try again.
Makes 6 Servings