Cummulative Rating Servings
Serves 4 Difficulty
Medium
Ingredients
4 large egg yolks 1/2 cup plus 2 tablespoons granulated sugar 2 cups Silk soy milk creamer 1 vanilla bean, split lengthwise and scraped 1/4 cup air-dried light brown sugar (see Tip)
Directions
Preheat oven to 275º F.
In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the soymilk creamer with the vanilla-bean scrapings and the remaining granulated sugar until the soymilk creamer is steaming. Gradually whisk the hot soymilk creamer into the egg-yolk mixture until blended. Strain the custard and pour it into four 5-ounce ramekins or shallow gratin dishes.
Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until the custards are just set. Let the custards cool in the water bath for 10 minutes, then remove from the baking dish and allow them to cool completely. Cover and refrigerate for at least 4 hours or overnight. The custards may crack a little on top, this will not affect the taste.
Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each of the custards. Broil one ramekin at a time as close as possible to the heat source until the brown sugar melts, forming a caramelized crust on top of the custard. Serve immediately.
Tips
Instead of cream, we used Silk soymilk creamer which produced a lovely creme brulee. Their web site is www.soymilk.com and it is distributed by White Wave, Inc. from Boulder, Colorado.
To air-dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. Alternatively, if the weather is humid, the sifted brown sugar can also be dried in the oven. Set the temperature at 250ºF and put the sugar in the oven for 20 minutes.
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