Caramel Custard with Soy Milk

Caramel Custard with Soy Milk

6 servings
Preparation 15 min
Cooking 40 min

Standing 2 h

210 calories per serving 


6 serving(s) Microwaved Caramel (Recipe)    
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.


  1. Preheat the oven to 175°C/350°F.
  2. Prepare the caramel. 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

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




4 g

6 %

Saturated 1 g
+ Trans 0 g

5 %


95 mg


80 mg

3 %


38 g

13 %


0 g

2 %


34 g


7 g

Vitamin A

6 %

Vitamin C

0 %


10 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


Free :
Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Good source of :
Manganese, Selenium, Vitamin B2, Vitamin D, Vitamin E
Excellent source of :
Vitamin B12
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Eggs | Soy | Desserts | Artery-healthy | Halal | Heart-healthy | High Vitamin D | Kosher | Low Saturated Fat | Low Sodium | Vegetarian | Bake

Microwaved Caramel

Microwaved Caramel

6 servings
Preparation 5 min
Cooking 5 min


1/2 cup sugar   110 g
1 tbsp water, warm   15 mL
1 tsp lemon juice, freshly squeezed   1/4 lemon

Before you start

Be careful: melted caramel is extremely hot!!!


Mix all the ingredients in a glass or pyrex container of average size. Cook in a microwave oven at maximum power until the syrup starts boiling.

Consider the suggested time as a reference only, since the precise cooking time depends on your oven's power. Continue to cook using 10 second periods: the syrup is ready when it turns golden-brown.

This recipe is in the following categories: Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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