Coffee and bay leaf creme caramels

Coffee and bay leaf creme caramels. Photo / Supplied

Serves 6

Caramel:

100g caster sugar
1 tbsp whisky
fresh bay leaf

Custard:

300ml soy milk
150ml cream
¼ cup espresso coffee
3 free-range eggs, lightly beaten
55g caster sugar
1 tsp vanilla paste

For the caramel, place sugar in a saucepan and add 1 tablespoon of water, heat to a light golden caramel. Stir in the whisky and bay leaf and heat to a deep golden colour, remove the bay leaf and pour the caramel into metal dariole moulds, tipping around to coat the sides. Boil your kettle.

For the custard, scald the soy milk and cream in a saucepan, add the coffee and remove from the heat. Whisk the eggs, sugar and vanilla together lightly, then whisk in the milk mixture and pour into the moulds.

Place into a deep tray and pour boiling water halfway up the sides of the moulds. Bake in a preheated 160C oven for 40 minutes. Refrigerate until chilled. Serve with grilled peaches or pears and cream.