Vegan Caramel Custard Pudding

While making the Avocado Jelly sometime back, I discovered that it has the custard pudding, texture. Therefore, I modified the recipe for Avocado Jelly to make this. Using palm sugar to replace the caramel, maple syrup can be used if desired. Not forgetting the vanilla essence or extract. This is just another way of making vegan caramel custard pudding, it can be improved on. Top with some palm sugar or maple syrup if preferred.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (Makes 18)
° 12g agar-agar powder
° 1.5 litre water
° 225g-250g sugar, or to taste
° 125g palm sugar/gula melaka, chopped
° 2 teaspoons vanilla essence, or to taste
° 3 ripe avocado, peeled and diced

Method
1. Dissolve agar-agar powder in 1.5 litre of water in a pot.
2. Add sugar and bring to a boil. Remove pot from heat.
3. Combine agar-agar mixture, avocado, vanilla essence in a blender and blend until smooth and creamy.
4. Pour 300ml of agar-agar mixture with palm sugar till dissolved. Pour equally into individual moulds and set aside till the surface start to firm up.
5. Pour the rest of agar-agar mixture into individual moulds and leave to cool before refrigerating until chilled.
6. Serve chilled.