Ingredients
- 1 and a 1/4 cups castor sugar
- 300 ml Castor sugar
- 300 ml Thickened cream
- 1 and half cups of soy pmilk
- 6 eggs
- 1 tsp vanilla extract
- 2 Tablespoons Lee Kum Kee Soy sauce
Method
- Preheat oven and combine 3/4 cups of sugar and 1 cup water in a saucepan over low heat.
- Stir for 5 minutes until dissolved. Increase heat and boil for further 5 minutes without stirring. Add soy sauce and let cool.
- Pour sugar mixture into 6 small oven proof dishes. Set aside to cool.
- Combine cream , milk and vanilla in a saucepan on medium heat. Stir for 6 minutes. Remove from heat .
- Whisk eggs and remaining sugar in a bowl until pale and creamy, slowly add cream and whisk. Put mixture in a jug and divide between the dishes.
- Place dishes in a large baking tray, pour boiling water into the tray until hallway up the sides.
- Put the 6 oven proof dishes in the water bath tray and bake for 30 minutes.
- Remove dishes from water and cool on bench top. Refrigerate overnight.
- Turn out on plates and decorate with blueberries.
- You will love the sweetness of the caramel and the slightly salty flavour of the glaze. Enjoy !
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
