Recipes
Peach-and-Raspberry-Eton-Mess

Soy Creme Caramel

Soy Creme Caramel

product_heading_linebreak
Ingredients
  • Caramel:
  • 1/3 cup caster sugar
  • 1/3 cup water
  • Custard:
  • 2 cups Vitasoy Soy Milky Lite
  • 2 teaspoons vanilla essence
  • 4 eggs
  • 1 tablespoon caster sugar
Instructions
  1. 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.
  2. Preheat fan-forced oven at 150°C.
  3. 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.
  4. 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.
Nutritional Analysis – Amount per Serve
Energy 829kJ
Protein 8.4g
Total fat 5.3g
Saturated Fat 1.7g
Carbohydrate 30.2g
Sugar 29.4g
Sodium 132mg
Calcium 165mg