Crème Caramel (GF)

makes: approx. 8

2 ½ cups water

¾ cup cashews

1 tablespoon vanilla extract

large pinch of salt

¼ cup pure maple syrup or agave nectar

2 tablespoons potato flour

2 teaspoons agar powder + ½ cup water

 (+ 8 plastic disposable cups)

      

caramel:
pure maple syrup

Place all ingredients (except agar and ½ cup water) into blender and blend on high for 2-3 minutes. Then pour crème mixture into large saucepan and simmer for 3 minutes, stirring regularly with hand whisk, then turn off heat. Bring the ½ cup water to the boil in a small saucepan and quickly whisk in the agar powder. Simmer for 20 seconds while mixing with hand whisk. (agar needs boiling liquid to dissolve and work) Then pour agar mixture into crème mixture in large saucepan and mix well with whisk. Immediately pour mixture into 8 plastic disposable cups. Refrigerate. Cool for around 3 hours then loosen crème mold by gently inserting pointed knife around the set crème. Turn cup upside down on a saucer. Give cup a few taps - molded crème will fall out easily. Drizzle maple syrup over top of molded crème and serve. Cups can be reused.

Wait on the Lord, be of good courage and He shall strengthen your heart.
Psalm 27:14