Recipe Time! Low-Carb Custard
I came across this recipe earlier this week…
If sweet little fairies could dance with your taste buds and sprinkle unicorn kisses everywhere it would taste like this. #thatamazing
2 cups coconut milk (I used unsweetened almond milk)
1/4 c. maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract (I used coconut because that’s how I roll)
Steps for Getting Your Low-Carb Custard On!
Preheat the oven to 325º
Pour a smidgen of maple syrup in the bottom of each ramekin, and swirl to coat the bottom. (I don’t know how much a smidgen is, just use your brain and don’t add too much.)
Whisk eggs, vanilla (coconut) extract, maple syrup and cinnamon in a bowl.
Whisk in coconut milk (Again, I used unsweetened almond milk.)
Fill ramekins with equal amounts.
Place ramekins in a baking dish (I used a clear glass one. I am sure you could use a metal one as well.)
Fill baking dish with water until about 1/4 of the side of the ramekins are covered (Read this step twice… And don’t get confused here and put water IN the ramekins.)
Put the baking dish in the oven and bake for 60-70 minutes (Mine were done promptly at 60 minutes.)
You know when they are done because the middle doesn’t wiggle (Yes, I laughed out loud when I typed that)
Cool completely and pop ’em in the fridge.