Creme caramel
Using rawor Jersey milk and the freshest local eggs, this is a dish made in heaven. It's fructose free as it only uses glucose based sweeteners so it has a subtle sweetness. Divine.
Ingredients
For the custard
- 600 ml raw or Jersey milk
- 4 eggs organic free range
- 1 tbs rice syrup
- 1 tsp vanilla extract sugar and oil free
For the syrup base
- 200 g rice syrup Biona preferably
Instructions
- Pre heat the oven to 150 fan, 170 electric or Gas 3. Boil a full kettle.
- Warm the milk in a saucepan until steaming slightly not boiling.
- You may need 6 ramekins. My ramekins are on the large size so 6 smaller ones will probably be better. If using 6 smaller ramekins, weigh 35 g of rice syrup into each. If 4 then measure 50g into each.
- In a heatproof jug put the eggs, vanilla and 1tbs rice syrup and mix well.
- Whilst stirring continuously pour the heated milk onto the egg mixture.
- Arrange the 4 or 6 ramekins in a deep roasting pan.
- Using a sieve or tea strainer pour the milk / egg liquid through into each rameking being careful to divide the mix up equally.
- Carefully pour boiling water into the roasting pan so that the water reaches about halfway up the sides of the filled ramekins.
- Place into the oven and bake for 45 minutes.
- Remove the ramekins from the water and pan and allow to cool before refrigerating overnight.
- To serve run a knife around the edge of each creme caramel and invert into a serving bowl. Scrape the remainder of the syrup onto it so you don't waste any!
Notes
Remember these are not low carb but are included in the Wide Eyed Course to reduce sugar cravings.
These will keep covered in the fridge for up to 3 days.