1 cup Caster Sugar
1/2 cup Water


2 cups/480ml Soy or Oat Cream
1 Tbs Vanilla Extract
5 tbs Maple Syrup (or sweetened to your taste)
1 cup/240ml Soy Milk
10 Heaped Tbs Corn Flour 


Add the sugar to a saucepan with the water & melt until its golden.

Pour a couple tablespoons of caramel into each mould. 

For the filling, add the soy cream to a saucepan with the vanilla. Heat until simmering.

Whisk together the soy milk, cornflour & maple until smooth. Add the mix to the saucepan & mix until it’s thick & creamy.

Once thick spoon the cream into your moulds & smooth them over.  Cover them directly in clingfilm & place them into the fridge for at least 6 hours to set & for the caramel to melt.

Carefully turn the creme caramels out & serve with fresh mint.

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