Ingredients
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300 ml Almond milk
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80 ml Maple syrup
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1 Vanilla powder
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3 Eggs
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4 с.л. Coconut sugar
Directions
I was looking to make a healthier variation of Creme Caramel Custard for a while. Creme caramel with soft caramel is one of the desserts which have sweet childhood memories associated with it. My mother would prepare us some caramel custard for special occasions, and it was perfect, with the perfect sweetness, the perfect burnt sugar, and better than any custard I’ve had in restaurants. I cannot beat her perfection, but this recipe comes quite close! Actually, it is very difficult task to make healthy version of this recipe. I swap dairy milk with almond milk and sugar with maple syrup. I think this is excellent first step. I will never give up and later I will try to modify this recipe in more and more healthy one.
Steps
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1
Done
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Fill the pan halfway with water. Place the pan with water to heat in an oven at 150°C degrees. |
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2
Done
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Beat the eggs with the almond milk, maple syrup and vanilla. |
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3
Done
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Put 4 tbsp. coconut sugar and 1 tbsp. water in a bowl on a low heat and, stirring constantly until caramelize the sugar. |
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4
Done
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Distribute the caramel in the dishes in which you will prepare the cream. |
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5
Done
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Pour the cream mixture into the selected molds (I use metal one). |
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6
Done
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Place the tins in a preheated oven and bake at 150 degrees for about an hour - an hour and 10 minutes. Be careful not to boil the water. |
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7
Done
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Cool the cream and serve. |
