Caramel Custard with Soy Milk

12 Reviews
92% would make this recipe again

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Preparation : 15 min Cooking : 40 min Standing : 2 h
210 calories/serving

Ingredients

6 servings Microwaved Caramel
3 eggs size large
1/3 cup sugar 65 g
salt, about one pinch
2 cups soy beverage, unsweetened, fortified 500 mL
2 tbsp maple syrup 30 mL
2 tsp vanilla extract 10 mL

Before you start

Please note that this recipe makes 2, 4 or 6 servings only. For 3 or 5 servings, please see the corresponding recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the caramel on the microwave. Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it. The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in.
  3. In a large bowl, beat the eggs lightly with a fork. Add sugar and 1 pinch of salt, then mix well.
  4. In a saucepan, warm up the soy beverage and the maple syrup until hot but not boiling then pour the mixture slowly into the egg mixture. Stir constantly but lightly, in order not to create too many air bubbles. Add the vanilla, then portion out into the caramel-covered ramekins.
  5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake in the middle of the oven 35-40 min, or until the outside is set but the centre still trembles slightly when moved (the custard will continue to set as it cools). Check with a toothpick or knife to see if it is cooked through.
  7. Take the ramekins out of the water bath right away to avoid overcooking. Let cool-down and then chill a few hours in the refrigerator until ready to serve. Run a knife around the edges to help remove the custards, then turn upside-down onto serving plates and serve cold.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

210

Fat

4 g

6 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

100 mg

Sodium

80 mg

3 %

Carbohydrate

38 g

13 %

Fibre

0 g

2 %

Sugars

34 g

Net Carbs

38 g

Protein

7 g

Vitamin A

7 %

Vitamin C

1 %

Calcium

11 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives ½
Other Foods 2
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Reviews

12 Reviews (11 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Soy | Desserts | High Vitamin D | Bake

Top Reviews

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march 17, 2012 | I would make this recipe again

If you are allergic to eggs, you can substitute 1/4 cup pureed tofu with 2 tsp cornstarch for 1 egg. You may need to chill it longer, and it won't be as "pretty" but holds together pretty good. I don't have a microwave, so I simmered the Caramel Sauce in a small saucepan on the stove, and it worked well too.

Useful 0

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