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1
Make the caramel.
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2
Put the sugar and 1 tablespoon of water in a saucepan and heat on low.
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3
After it starts to bubble, shake the pan.
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4
After the syrup turns dark brown, add another tablespoon of water.
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5
The syrup will sizzle, but shake the pan gently to reduce the syrup until you obtain slightly bitter caramel.
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6
It is done.
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7
Allow to cool and transfer to a dish.
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8
Make the egg custard.
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9
Get the steamer ready first.
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10
I like a clay pot steamer because the heat is very gentle.
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11
Beat the egg without making bubbles.
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12
Pour soy milk, double cream and sugar in a heatproof dish.
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13
Heat the mixture for about 3 minutes in a microwave (stop heating just before boiling).
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14
Stir the sunken sugar in the bottom of the dish to dissolve without making bubbles.
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15
Add heated soy milk mixture and vanilla oil to the egg and pour through a sieve.
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16
Pour through a tea strainer to obtain a very smooth texture.
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17
Pour over the mixture into heat proof cups.
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18
If you find the bubbles on the surface bring a lighter closer to the bubbles, they will disappear.
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19
Cover the individual cups with cling film and put in the steamer.
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20
Steam for 4 minutes over a high heat and turn the heat off.
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21
Leave to stand for about 10 minutes to heat through gently with the remaining heat.
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22
Drizzle the slightly bitter caramel on top...
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23
Serve the mild and rich egg custard with gentle soy milk flavour.
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24
Makes 2 medium-sized cups or 4 small-sized ramekins like in this photo.
