Caramel Custard with Soy Milk
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
- Preheat the oven to 175°C/350°F.
- 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.
- In a large bowl, beat the eggs lightly with a fork. Add sugar and 1 pinch of salt, then mix well.
- 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.
- 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.
- 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.
- 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 (130g)
|
Amount % Daily Value |
|
Calories 210 |
|
Fat 4 g 6 % |
|
Saturated
1 g 5 % |
|
Cholesterol 100 mg |
|
Sodium 80 mg 3 % |
|
Carbohydrate 38 g 13 % |
|
Fibre 0 g 2 % |
|
Sugars 34 g |
|
Protein 7 g |
|
Vitamin A 7 % |
|
Vitamin C 1 % |
|
Calcium 11 % |
|
Iron 9 % |
Servings of Canada's Food Guide
1 serving of this recipe is equivalent to :
|
Vegetables and Fruits : | 0 | serving |
|
Grain Products : | 0 | serving |
|
Milk and Alternatives : | ¼ | serving |
|
Meat and Alternatives : | ¼ | serving |
Claims
This recipe is :- 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
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Fruits | 0 |
| Meat and Alternatives | ½ |
| Other Foods | 2 |
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Members' Reviews
slightlywoman
2012-03-17T02:58:07+00:00 march 17, 2012 | I would make this recipe againIf 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.
Top Reviews
View All Reviewsslightlywoman
march 17, 2012 | I would make this recipe againIf 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.
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