Method again in my previous life the Caramel Macchiato Latte from Starbucks was my jam!
Nevertheless after gaining tons of weight from consuming dessert in a cup on a regular basis
I needed to admit my delusion that I used to be merely consuming a espresso!
So I made a decision I’d a lot quite eat my energy quite than drink them
And this Caramel Macchiato Cream Pie is one of the simplest ways to do this!
Creamy caramel custard with a chocolate cookie crust and Dalgona Espresso Whipped Topping.
I’ve a sense you will love this Caramel Macchiato Cream Pie!
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Notes for Success:
I’m utilizing 4″ Particular person tart molds to make this dessert as single servings
However if you wish to make 1- 8″ Pie there are not any modifications wanted for the recipe
Select your favourite option to make Caramel and I’ve a number of you can choose from right here!
Cornstarch is a really tough ingredient to measure constantly with a quantity/spoons measure
So whereas I checklist each measures under I can’t stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Many occasions individuals have complained that their custard is like rubber and so they don’t know why!
We’ve got a number of choices for Vegan Whipped Cream these days
So choose your favourite one to make use of because the topping for this Caramel Macchiato Cream Pie!
Make it decrease sugar by utilizing your favourite sugar substitute for the custard whipped cream and the dalgona whip!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CREAM PIE!
Yield: 6 particular person or 1-8″ Pie
Carmel Macchiato Cream Pie
Prep Time
1 hour
Complete Time
1 hour
Elements
For the Crust
- Sandwich Cookies 36 every *I used a combo of chocolate & golden cookies
- Vegan Butter 8 Tablespoons (113g)
For the Custard
- Granulated Sugar 3/4 cup (150g)
- Lemon Juice 2 teaspoons (10ml)
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk *I take advantage of soy milk 2 Cups (473ml)
- Cornstarch 5 Tablespoons (40g)
- Granulated Sugar 4 Tablespoons (56g)
- Vanilla Extract 2 teaspoons (10ml)
For the Dalgona Espresso Whip
- On the spot Espresso Granules 2 Tablespoons
- Granulated Sugar 4 Tablespoons (56g)
- Boiling Water 2 Tablespoons (30ml)
- 1 Recipe Vegan Whipped Cream *hyperlinks are above in notes for fulfillment
- OR 1 Tub CocoWhip by SoDelcious
- 1 Recipe Caramel Sauce *hyperlinks above
- The chocolate drizzle is simply vegan ganache!
Directions
- If you’re making my recipe for vegan whipped cream, I like to recommend to arrange the bottom liquid combine the day earlier than so it has time to get tremendous chilly for whipping.
- Additionally please learn your complete weblog put up CLICK HERE FOR VEGAN WHIPPED CREAM to be sure to perceive the recipe and the troubleshooting that goes together with this delicate recipe.
- Put together the crust by combining the cookies (WITH the cream facilities) in a meals processor and grind to superb crumbs.
- Add the melted vegan butter and mix to the consistency of moist sand.
- Press the combination equally into the bottoms of your un-greased tart molds (or 8″ pie plate).
- Refrigerate or freeze till wanted.
- For the custard place the primary measure of sugar and the lemon juice in a heavy backside 2 quart saucepot – you will have a bigger pot for this since cooking caramel could be harmful and should bubble up when including the liquids, so BE CAREFUL!
- Cook dinner the sugar stirring gently to distribute the lemon juice all through after which cease stirring as soon as it begins to boil, place a lid over high simply to create steam and assist any sugar crystals dissolve.
- As soon as the caramel begins to show amber, watch it carefully as it will probably go from mild amber to burnt immediately!
- Add the vegan butter and the room temperature plant milk and stir gently with a picket spoon to dissolve the caramel.
- Add the cornstarch with the second measure of sugar and whisk clean because it involves a boil
- As soon as the custard boils, take away from the warmth and add the vanilla extract
- Instantly pour the caramel custard into the ready crusts and refrigerate to set.
- Put together the Espresso Whip by combining the sugar and immediate espresso with the boiled water in a mixer bowl.
- With an electrical mixer and the balloon whip attachment, whip till it’s agency peaks.
- If you’re making my vegan whipped cream recipe, begin whipping your tremendous chilly liquid base now.
- Prime the custard tarts with the espresso whip, the whipped cream after which a drizzle of vegan caramel and vegan ganache is optionally available however superior!!
Notes
Caramel Macchiato Cream Pies should be stored refrigerated however can face up to room temperatures of as much as 80°F for about 1 hour
