Maple Vanilla Soymilk Custard

March 2010 Recipe Contest Winner Jan Valdez says "I was inspired to create a dessert using soymilk. I know there are a lot of people that can't have dairy due to dietary restrictions, as well as those who just prefer the taste of soymilk over regular milk. So I decided to make a sweet and creamy custard, similar to a flan or creme brulee. The addition of maple syrup, vanilla, and cinnamon really brings the whole dessert together." We agree.
Yield 6 servings

2 cups vanilla soymilk
3 eggs
6 tablespoons pure maple syrup
2 teaspoons vanilla extract
 1/4 teaspoon ground cinnamon

1 Preheat oven to 350 degrees F.
2 Mix all ingredients in a bowl with a whisk. Donât overwhisk the eggs, or there will be bubbles in the custard.
3 Pour the mixture into six Â1/2 cup ramekins. Put the ramekins in a large baking dish and fill dish with boiling water halfway up the ramekins.
4 Bake for 30 minutes or until the custard is set. Can be served warm or cold.

notes Almond, ice, or even cow's milk can replace soy milk in this recipe.
Back to original recipe for Maple Vanilla Soymilk Custard
If you use our recipes - please give foodie kitchen credit and link to the