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Vegan creme caramel

Vegan creme caramel

Total Time
20 min
10 min
10 min


Caster sugar

cup(s), (75g)

Silken tofu

700 g, firm variety

Reduced-fat soy milk

100 ml

Maple syrup

110 ml


¼ cup(s), (35g), gluten-free variety

Vanilla bean paste

4 tsp


  1. Place caster sugar in a small frying pan over medium-high heat. Cook, swirling pan, for 8-10 minutes or until sugar melts and turns a light-brown caramel. Remove from the heat. Carefully divide caramel between six ¾-cup (180ml) capacity ramekins. Set aside.
  2. Process tofu, milk, maple syrup, cornflour and vanilla bean paste in a small food processor or blender until completely smooth.
  3. Transfer tofu mixture to a medium saucepan and heat over medium heat. Cook for 5 minutes, whisking continuously, or until thickened. It should be the consistency of a thick yoghurt.
  4. Remove from heat and divide mixture between ramekins, pouring it over the caramel. Transfer to fridge and chill for 3 hours or until set.
  5. Briefly dip base of each ramekin into a bowl of boiling hot water before turning out onto serving plates.


The caramel will set firmly in the ramekins and chilling them helps it form a thin, liquid sauce, so it’s best to make these at the start of the day to enjoy for dessert later.