Caramel Custard with Soy Milk (odd servings)

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Ingredients

??? Microwaved Caramel ???
??? eggs size large ???
??? egg yolks ???
??? sugar ???
??? salt, about one pinch ???
??? soy beverage, unsweetened, fortified ???
??? maple syrup ???
??? vanilla extract ???

Before you start

Please note that this recipe makes 3 or 5 servings only. For 2, 4 or 6 servings, please see the corresponding recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the caramel in the microwave. 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.
  3. Separate the egg white not required in this recipe and set it aside in a glass jar with a lid. Store the jar in the refrigerator or freezer for a future use.
  4. In a large bowl, beat the eggs and the yolk lightly with a fork. Add sugar and 1 pinch of salt, then mix well.
  5. In a saucepan, warm up the soy beverage and the maple syrup until hot but not boiling. 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.
  6. 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.
  7. 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.
  8. 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

220

Fat

5 g

7 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

120 mg

Sodium

70 mg

3 %

Carbohydrate

39 g

13 %

Fibre

0 g

2 %

Sugars

35 g

Net Carbs

39 g

Protein

7 g

Vitamin A

8 %

Vitamin C

1 %

Calcium

12 %

Iron

10 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives ½
Other Foods 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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