Dessert-related recipes
Ingredients: 4 Servings
Margarine without dairy used for frying
150g/512oz/2/3 cup caster sugar or fruit sugar
350 ml/21 oz/scant 2½ cups non-dairy milk
3 large eggs and 1 yolk are used.
Vanilla extract, 1 teaspoon
Method
Set the oven to gas or 150 degrees Celsius. 2 and use dairy-free margarine to grease four 250ml/9fl oz/1 cup ramekins.
In a heavy-bottomed pot, combine 125g/412 oz/heaped 1/2 cup of sugar with 3 tablespoons of water. o Gently shake the pan to incorporate the water and sugar. Cook the sugar, without stirring, over medium-high heat for 6 to 8 minutes, or until it has caramelized and turned a good deep golden brown. If you leave the sugar out for too long, it will burn and turn dark brown. Divide the caramel mixture evenly amongst the ramekins.
Meanwhile,
In the meantime, bring the dairy-free milk to a boil over medium-high heat. Remove the dairy-free milk from the heat and strain it into a bowl using a sieve.
In a large mixing basin, add the eggs, egg yolk, vanilla essence, and remaining sugar. Beat the ingredients in an electric mixer until pale and fluffy.
After distributing the ingredients among the ramekins, place them in a large baking dish or roasting pan. Fill the dish halfway with boiling water to cover the edges of the ramekins. Bake for a good 30-35 minutes, or until the top begins to brown and the centre is firm to the touch.
Remove the meal from the oven and set it aside to cool completely. Wrap in cling film and refrigerate in the refrigerator for at least 12 hours. Serve cold.