Yield: 1 Servings
|½ cup||Caster sugar|
|⅔ cup||Caster sugar; extra|
|1½ cup||Low-fat soy milk|
|2 teaspoons||Vanilla essence|
Combine sugar and water in medium heavy-based pan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, until a dark caramel colour. Pour caramel into deep 17cm round cake pan+ADs- cool. Whisk remaining ingredients in medium bowl until combined, pour over caramel in cake pan. Place cake pan in baking dish, pour in enough boiling water to come halfway up side of pan. Bake in moderately slow over about 50 minutes or until just set. Remove pan from water, cool. Refrigerate creme caramel overnight.
Oh, by the way, it can be made a day ahead. There are about 2.5g fat in it (depending on the fat content of the low-fat soy milk you use - you could probably make it less if you use the skimmed stuff), and has 750kj (179 calories) in it.
Posted to fatfree digest by "gross family" <gross@...> on Apr 17, 1998