Soy Creme Caramel

Recipe by Dr Sue Shepherd



1/3 cup caster sugar

1/3 cup water



2 cups Vitasoy Soy Milky Lite

2 teaspoons vanilla essence

4 eggs

1 tablespoon caster sugar


  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 150C
  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.