This is dulce de leche made from a can of sweetened condensed soy milk, cooked until deep amber and thick, then spooned into a buttered crust and chilled. The shelf's one product becomes a rich, silky filling with barely any work.

Serves 2. 180 minutes, 15 at the stove.

About 540 calories a serving, 9 g protein, 74 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat the oven to 325°F [160°C]. Crush 3 ounces of graham crackers until they resemble coarse sand, pour into a small bowl, and stir in 3 tablespoons of melted butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt until the mixture is evenly damp. Press it firmly into a 6-inch tart pan or the bottom of a small baking dish. Bake until the crust firms and browns lightly, about 10 minutes, then remove and let cool.10 min
2. Pour the entire can of sweetened condensed soy milk into a heavy saucepan. Place the saucepan on the stovetop over low heat. Do not stir; instead, swirl the pan occasionally to encourage even caramelization. Watch closely as the mixture gradually deepens from pale to golden to amber, a process that takes about 45 to 50 minutes. When it reaches a deep caramel color (the color of brewed tea or darker), it is done; it w
3. Once the caramel has cooled for 2 minutes, pour it into the cooled crust. Smooth the surface with the back of a spoon. Let the tart rest at room temperature for 15 minutes, then refrigerate for at least 2 hours or until set and chilled.
4. Slice and serve cold or at room temperature. The custard should be thick and spoonable.

Note Swap the graham cracker crust for a shortbread base made from 3 tablespoons of softened butter, 1/4 cup of flour, and 1 tablespoon of sugar pressed into the pan and baked as above. The tart keeps, refrigerated, for three days; serve with whipped coconut cream or a cup of tea.