To make caramel (toffee), place sugar and water into a small saucepan and stir
until dissolved Boil without stirring, until mixture turns to a toffee amber colour, this will take 12-15 minutes. Pour toffee into four individual 1 cup ovenproof ramekins, immediately and cover base.
Preheat fan-forced oven at 150°C.
Warm Vitasoy Soy Milky Vanilla for 90 seconds in microwave on high. Beat eggs and sugar together. Stir soy milk into egg mixture. Pour mixture through a sieve and fill the individual ramekins. Place ramekins in a water bath (baking dish half-filled with water) and cook for 45 minutes at 150°C, or until set.
Creme caramels may be served hot or cold. If serving cold, allow to cool slightly and then refrigerate until chilled, then remove from fridge invert into a shallow bowl.