Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 4 cups plus 2 T. unsweetened plain soymilk, divided
• 2 cups organic brown sugar
• t. salt
• 5 T agar flakes, or 1 T. agar powder
• 1 cup organic cane sugar
• 2 T. Water
• 2 T. soy margarine, such as Williow Run

Preparation:

1. Make the custards. In a saucepan over medium heat, combine the 4 cups soymilk, sugar, salt and agar flakes, stirring constantly with a wooden spoon to dissolve. Bring mixture to a boil, taking care not to let the mixture burn on the bottom of the pan. Turn down the heat to low and simmer for 5-7 minutes, continuing to stir constantly, until flakes are dissolved. Pour into four individual creme brulee dishes or ramekins and chill for at least 2 hours.

3. Make the caramel sauce. In a small saucepan over low heat, combine the sugar and water, stirring constantly until dissolved. Allow the mixture to boil, untouched, until caramel is deep amber in color, about 7 to 10 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.

4.Once the caramel is deep amber, remove the pan from the heat and add the soy margarine, stirring until melted. Carefully, add the remaining soymilk, stirring quickly until combined and slightly thickened. (Mixture will bubble and sizzle at first; this is normal.)

5. To serve, turn out custards onto individual serving plates and top with the caramel sauce.