Crème Caramel

Ingredients

Caramel

• 100 g caster sugar
• 30 ml water

Custard

• 300 ml ANDFOODS Cream
• 300 ml soy milk
• 60 g caster sugar
• 15 g cornflour
• 2 g agar powder
• 1 tsp vanilla extract

Method

1. Place the caramel sugar and water in a small saucepan. Heat gently until dissolved, then boil without stirring until dark caramel.
2. Immediately divide the caramel between 6 small heatproof ramekins, tilting to coat the bases.
3. In another saucepan, mix the custard sugar, cornflour and agar. Gradually whisk in the soy milk and cream until smooth.
4. Bring to a gentle boil, whisking continuously. Simmer for 2 minutes, stirring with a wooden spoon.
5. Stir in the vanilla, then pour into the ramekins.
6. Allow to cool, then refrigerate for at least 4 hours, preferably overnight.
7. To serve, gently loosen the edges and invert onto plates.

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