Healthy Creme Caramel

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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 🙂


  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 20g stevia powder
  • 600ml coconut milk
  • 2 tbsp maple syrup  


  1. For the custard, whisk the eggs, vanilla extract and stevia together in a bowl until well mixed.

  2. 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.

  3. Whisk together until smooth, then pour the mixture into the prepared ramekins.

  4. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.

  5. 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.

  6. 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.

  7. 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.

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