This Creme Caramel is my unique creation. It has 3 stages. First stage, prepare the pan with the caramel. Second, prepare the egg mixture. Third, cook in bain-marie. I love to serve this guilt free dessert with the sugar free strawberry coulis.
Makes 6 serves.
Before starting, preheat the oven to 200 degC.
To prepare the pan for the caramel
- 1 metal pan about 20 cms long
- 2 tablespoons Blonde coconut sugar
- juice 1/2 lemon or lime
Place the pan on the stove top on medium heat, place the Blonde sugar and the lemon juice. Let these melt. While it's melting, hold the pan with pot holders and swirl continuously to cover the sides with the caramel. After all of the sugar has melted and browned slightly, remove the pan from heat and place on bench top to cool for 10 minutes.
To prepare the egg mixture
- 2 cups home made almond milk
- 4 whole eggs room temperature
- 1 tablespoon vanilla bean paste
- 1/2 cup 100% maple syrup (or Organic Runny Honey or Coconut syrup)
Place all the above ingredients in a food processor, process for 5 seconds on medium until combined.
Pour the egg mixture into the prepared pan.
Prepare a bain-marie to cook the creme caramel. You will need a bigger tray filled up to 1/4 with water, place the caramel tray into it.
Place the tray on the lower shelf of the preheated oven. Cook for 45 minutes.
Once cooked take the pan with the creme caramel out of the big tray and let it cool completely. Let it cool on the bench top then place in the fridge overnight. To serve, take a knife and go around the caramel to separate from the pan. Take a serving platter and turn the creme caramel onto it. Voila.
To make the fresh Strawberry Coulis
Take a punnet of strawberries and wash well. Place the strawberries in the food processor blend with a teaspoon of maple syrup. Ready to serve as is, or chill in the fridge.