Creme caramel is one of my favourite desserts. Imagine my delight when I discovered that this delicious dish can be made with soy milk AND still taste good! Make sure you allow at least 2-3 hours to cook before eating as it’ll need some time in the fridge. This recipe makes 4 servings.
1/2 cup of castor sugar
1 tablespoon of warm water
1 teaspoon of lemon juice, freshly squeezed
3 large eggs
1/3 cup castor sugar
2 cups of soy milk
2 tablespoon of maple syrup
2 teaspoons of vanilla extract
1. Preheat the oven to 175°C (350°F).
2. Prepare the caramel. In a small saucepan, mix 1/2 cup of castor sugar, warm water and lemon juice.
3. Bring to a boil on a high heat. It’s ready when the syrup turns golden brown. Warning – mixture will get very hot!
4. Divide the caramel among 4 ramekins.
5. Tilt each ramekin and rotate it to thinly coat it with the caramel. As the caramel starts to cool, you’ll notice it spreads more easily.
6. Make the custard. In a large bowl, beat the eggs lightly with a fork.
7. Add 1/3 cup of castor sugar and mix well.
8. In a saucepan, warm up the soy milk and maple syrup until hot but not boiling.
9. Pour the soy milk and maple syrup mixture slowly into the egg mixture.
10. Stir constantly but lightly, in order not to create too many air bubbles.
11. Gently stir in the vanilla and pour the mixture into the caramel-covered ramekins.
12. Bake the creme caramels. Put a tea towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan).
13. Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
14. Bake in the middle of the oven for 35-40 minutes, or until the outside is set but the centre still trembles slightly when moved (the custard will continue to set as it cools). 15. Take the ramekins out of the water bath right away to avoid overcooking. Let cool.
16. Refrigerate the ramekins for at least 2 hours, until ready to serve.
17. Serve. un a knife around the edges of the ramekins to help remove the custards, then turn upside-down onto serving plates and serve cold.
SOURCE: SOS Cuisine