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How to make Caramel creams (dairy free)

Yield = 4
Prep time: 10:00
Cook time: 0:35
Total time: 10:35

Ingredients

  • 260g caster sugar
  • 2 eggs, plus 2 extra egg yolks
  • 350ml vanilla-flavoured soy milk

Method

  • Step 1 Preheat the oven to 160°C.
  • Step 2 Place 1 cup (220g) sugar and 1/2 cup water in a pan over low heat, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush to prevent crystals forming. Increase heat, boil for 5 minutes until a golden caramel forms.
  • Step 3 Pour into four 150ml dariole moulds.
  • Step 4 Lightly whisk the eggs, extra yolks and remaining sugar. Whisk in milk, then strain mixture into the moulds. Place moulds in a roasting pan, add boiling water until halfway up the sides of the moulds. Bake for 25 minutes or until just set. Remove, cool, then chill overnight.
  • Step 5 Invert each mould onto a plate to serve.