CREME CARAMEL

INGREDIENTS

2 cups full cream milk/almond milk
½ cup allulose
¼ cup water
¼ tsp salt
2 tsps vanilla extract
4 free range large eggs
½ cup xylitol

METHOD

Grease 6 small ramekins. In a pan add the allulose and the water. Bring to a simmer stirring occasionally. Once heated turn up to a medium heat and cook until the mixture is a golden colour and has thickened. Pour a little into each ramekin and start making the custard. Beat the eggs and the xylitol together. Add the salt, vanilla extract and the milk. Mix well. Divide the mixture equally amongst the ramekins. Put the ramekins into a baking dish and fill with boiling water until the water reaches halfway up the ramekins. Bake on 180° C for 45 minutes. Once cooked remove from the oven and let cook completely. Place the ramekins in the fridge for at least two hours before plating. Cover the ramekins with cling wrap after two hours if they’re only going to be used at a later date. To remove the crème caramel place a plate over the ramekin and turn upside down. Remove the ramekin.

Recipe credit Big Man’s World

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