Burnt sugar cream with Joya soy milk

Soy milk caramel custard: a delicious recipe for sweet moments

Preparation time: 15 minutes
Baking time: 90 minutes
Total time: 1 hour and 45 minutes
Servings: 8

Who doesn't remember the caramel custard from childhood? This delicacy, with its creamy texture and sweet-sour taste, has been and remains a classic dessert on our tables. However, this time I propose a more modern version that uses soy milk. This recipe is not only more vegan-friendly but also offers a unique twist, perfect for those who want to experiment with ingredients.

Soy milk has a lighter texture and a subtler taste than cow's milk, and its use in this recipe can add an interesting twist. This recipe is not only simple but also quick, making it perfect for days when we crave something sweet but don't want to deal with complicated preparations.

Ingredients

- 1 liter of Joya calcium-fortified soy milk
- 200 g sugar (plus 6 tablespoons for caramel)
- 7 eggs (separate the whites from the yolks)
- 1 essence of rum (or vanilla, to taste)

Preparing soy milk caramel custard

1. Caramelizing the sugar: Start by taking a baking dish and adding the 6 tablespoons of sugar. Place it over medium heat and let it melt, stirring constantly to avoid burning. Once the sugar has transformed into a golden syrup, tilt the dish so the syrup spreads evenly on its walls. Let it cool.

2. Separating the eggs: In a bowl, carefully separate the whites from the yolks. Make sure no yolk remains in the whites, as this could affect the final texture.

3. Beating the egg whites: Beat the egg whites with a mixer on low speed until frothy, but not to the point of forming stiff peaks. This will help create an airy texture in the caramel custard.

4. Preparing the mixture: In another bowl, beat the yolks with 200 g of sugar until the mixture becomes creamy and light in color. Add the rum essence and mix well.

5. Combining the ingredients: Gradually fold the beaten egg whites into the yolk mixture, being careful to mix gently to preserve the air in the whites. Finally, add the soy milk and mix well.

6. Pouring the mixture: Pour the obtained mixture into the baking dish over the cooled caramel layer. Ensure everything is evenly distributed.

7. Baking: Preheat the oven to 160°C. Place the baking dish in a larger tray and fill the tray with hot water until the water level reaches halfway up the custard dish. Bake for about 90 minutes or until the custard is set and lightly browned at the edges.

8. Cooling: Once the custard is ready, let it cool to room temperature, then move it to the refrigerator for at least 2 hours before serving.

Serving

The soy milk caramel custard can be served warm or cold, depending on your preference. You can top it with fresh fruit or a caramel sauce for added flavor. Personally, I love serving it with dark chocolate sauce – the combination is simply divine!

Tips and useful advice

- Texture: If you want a smoother texture, you can strain the mixture before pouring it into the baking dish.
- Vegan option: This recipe is already vegan due to the use of soy milk, but you can also experiment with other types of plant milk, such as almond or coconut milk.
- Calories and nutritional benefits: A serving of soy milk caramel custard has about 150-200 calories, depending on the amount of sugar used. Soy milk is a good source of plant protein, low in saturated fats, and contains no cholesterol.

Frequently asked questions

- Why did the custard become grainy? This can be caused by the soy milk not being fully homogenized or the egg whites being over-beaten.
- Can the recipe be made without eggs? Yes, you can use an egg substitute, such as applesauce or flaxseeds.
- What other desserts can I make with soy milk? You can also try rice pudding or vegan pancakes, which are delicious and easy to prepare!

This soy milk caramel custard recipe is perfect for bringing a touch of innovation to your classic desserts. So embrace the change and enjoy a delicacy that combines tradition with modernity. Enjoy your meal!