Caramel Custard with Soy Milk

Name: Caramel Custard with Soy Milk
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 6 servings; 3 eggs size large; 1/3 cup sugar; salt; 2 cups soy beverage, unsweetened, fortified; 2 tbsp maple syrup; 2 tsp vanilla extract

12 Reviews

92% would make this recipe again

Preparation : 15 min Cooking : 40 min Standing : 2 h

210 calories/serving

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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 (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 %

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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

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Claims

This recipe is :

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

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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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Members' Reviews

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

slightlywoman 5 Caramel Custard with Soy Milk

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