Philip Khoury served up a delicious vegan creme caramel on Saturday Kitchen.

The ingredients for the dry caramel are: oil, for greasing and 120g caster sugar.

For the crème caramel: 830ml oat or soya milk, 280g caster sugar, 1 vanilla pod, split and seeds scraped, 60g cornflour, 30g custard powder and 75ml coconut oil.

See recipes by Philip in his book titled: A New Way to Bake available from Amazon now.