Caramel creams (dairy-free)

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Caramel creams (dairy-free)


Now even those of us who can't have dairy can enjoy a heavenly caramel cream for dessert!

Cooking Time

Preparation Time :1 Hr 40 Min

Cook Time : 35 Min

Total Time : 2 Hr 15 Min


Serves :
  • 260g caster sugar

  • 2 eggs, plus 2 extra egg yolks

  • 350ml vanilla-flavoured soy milk


  • Preheat the oven to 160°C.
  • 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.
  • Pour into four 150ml dariole moulds.
  • 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.
  • Invert each mould onto a plate to serve.