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Soy & maple creams
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Prep Time:
370 minutes
Cook Time:
10 minutes
Total Time:
380 minutes
Ingredients:
  • 600ml vanilla soy milk
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 55g caster sugar
  • 15.00 gm cornflour
  • 3 gelatine leaves
  • 100ml maple syrup, plus extra to drizzle
Instructions:
  • Infuse milk with vanilla pod and seeds in a pan over low heat for 5 minutes.
  • Using an electric mixer, beat together yolks, sugar, and cornflour until light and creamy. Slowly add the milk mixture to the eggs, then return the mixture to the pan and cook, stirring, for about 3 minutes or until it thickens.
  • While the gelatine is soaking in cold water for 5 minutes, remove the pan from the heat. Squeeze out excess water from the gelatine, and stir the softened leaves into the milk mixture along with the maple syrup until smooth. Pour the mixture into four 1-cup (250ml) capacity dishes and refrigerate overnight to set.
  • Drizzle with additional maple syrup before serving.

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