Caramel creams (dairy-free)

Recipe: Caramel Creams (Dairy-Free)


  • 260g caster sugar
  • 2 eggs, plus
  • 2 extra egg yolks
  • 350ml vanilla-flavoured soy milk


  1. 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.
  2. 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.
  3. Pour into four 150ml dariole moulds. Lightly whisk the eggs, extra yolks and remaining sugar.
  4. 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.
  5. Bake for 25 minutes or until just set. Remove, cool, then chill overnight. Invert each mould onto a plate to serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)