Vegan Creme Caramel

1. 1

   Place 250g of the sugar in a pan and add 1 tbsp water. Heat until the sugar dissolves and is a golden brown colour.

2. 2

   Pour a thin layer into 4 ramekin dishes and leave to cool.

3. 3

   Put the soya milk and cream into a pan. Scrape in the seeds from the pod and add the pod too. Add the sugar and vanilla essence.

4. 4

   Sprinkle over the vege gel while whisking.

5. 5

   Bring to the boil, constantly whisking.

6. 6

   Strain into a jug and divide the mix between the four ramekins.

7. 7

   Chill for 2 hours.

8. 8

   Remove by running a knife round the ramekin and turning out onto a plate.

9. 9

   Serve with any remaining caramel and the berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.