Vegan Creme Caramel

• 330 g caster sugar
• 500 ml soya cream
• 250 ml soya milk
• 1 vanilla pod, split lengthways
• 1/2 teaspoon vanilla essence
• 2 teaspoons vegetarian gelatin, known as Vege-gel
• 200 g mixed berries

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. Pour a thin layer into 4 ramekin dishes and leave to cool.
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. Sprinkle over the vege gel while whisking.
5. Bring to the boil, constantly whisking.
6. Strain into a jug and divide the mix between the four ramekins.
7. Chill for 2 hours.
8. Remove by running a knife round the ramekin and turning out onto a plate.
9. Serve with any remaining caramel and the berries.

caster sugar, soya milk, vanilla, vanilla essence, vegetarian gelatin, mixed berries

Taken from www.food.com/recipe/vegan-creme-caramel-196261 (may not work)