Caramel delight in a Pyrex or small bowls
Put the sugar in a pan and as soon as the temperature starts to rise, reduce the temperature by half. Wait for the sugar to melt for 15 to 20 minutes on low heat, being careful not to burn it.
Once the sugar has melted and got a nice caramel color, add the margarine and mix
Once the margarine is absorbed, remove from the heat and while stirring, add the salt and vegetable milk.
Allow it to reach to room temperature
Pass it through a strainer and put it in the fridge to thicken
Take a glass with a little hot water (from the recipe), place the saffron and let it dissolve
Fill half a cup of water (From the recipe), add the corn flour and stir.
Rinse the rice well and let it drain
Put the rest of the water with the rice in a saucepan and boil for 15 minutes
Add the sugar and cook for another 10 minutes
Add the mastic (vanila paste) and stir to dissolve
Add the saffron and cook for another 10 minutes
At the end add the corn flour gradually whilst stirring
Place the cream in bowls individually or in a pyrex
Once it reaches room temperature, place in the refrigerator for at least 2 hours
Pour over the caramel and serve.
For the caramel
200 g sugar
60 g margarine
65 ml coconut, almond or soy milk
1 pinch of salt
For the cream (Zerde)
1600 ml water
130 g glutinous rice
250 g sugar
80 g mastic or vanilla flavored sugar paste
35 g cornstarch
1 pinch saffron