
Hello, Friends! It has been a while since my last, no lack of effort or enthusiasm on my part, I assure you, but I was away, and the internet connection there was bad. I’ve decided to do something sweet after my holiday. I wanted it to be delitious and healthy and I came up with this Healthy Creme Caramel. It is nothing to do with the creme caramel, its just the shape. But the taste is I personally think is millions times better. Try it 🙂
Direction:
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For the custard, whisk the eggs, vanilla extract and stevia together in a bowl until well mixed.
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Pour the coconut milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
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Whisk together until smooth, then pour the mixture into the prepared ramekins.
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Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
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Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
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Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
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To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with maple syrup.