Summary

Ingredients

• 250 g cream (soy cream)
• 200 ml coconut milk, creamy
• 100 ml soy drink (vanilla flavor)
• 80 g suar, white or brown
• 5 egg yolks
• 1 vanilla pod (s), the pulp it or vanilla essence or vanilla sugar with real vanilla
• Sugar for caramelizing
• possibly lemon peel or orange peel, (organic), grated
• possibly desiccated coconut

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Instructions

1. Mix the soy cream, soy drink and coconut milk with the egg yolk, then add the remaining ingredients and stir until the sugar has completely dissolved. Refine to taste with a little grated lemon or orange peel (organic!). Let rest for at least 30 minutes.
2. Pour through a fine sieve into refractory bowls - approx. 1.5 - 2 cm high. The sieve shouldn`t be too fine either because of the vanilla.
3. Preheat the oven to 150 ° C. (Two-sided heat). Place the molds in a deep baking sheet and pour water up to the level of the mold filling. Let cook for 55 - 60 minutes.
4. Then let it cool down a bit at room temperature and when it is no longer steaming, place in the refrigerator for at least 2 hours.
5. Now add white or brown sugar (it is best to use a mortar beforehand) and caramelize with a suitable device (flambé or blowtorch from the hardware store) until crispy.
6. As an additive, a little desiccated coconut can be added to the sugar to taste and caramelized. Caution burns easily!