One of my favorite desserts with almond milk instead of regular milk. A true delight !

Preparation: 10 Minutes

Cooking time: 50 Minutes

Quantity: 4 servings

179 calories per serving

(11 votes, average: 3.91 out of 5)

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Ingredients:

1 cup of sugar

2 cups regular almond or vanilla milk for sweet beaks

4 eggs

½ teaspoon vanilla

Raspberries for decoration

Steps :

Preheat the oven to 320 F and put the rack in the center. Sprinkle with mint leaves before serving. Heat 3 tablespoons of water with ½ cup of sugar in a saucepan. Cook until you get a light caramel and pour into 4 ramekins. In another saucepan, bring the almond milk to a boil. In a bowl, whisk the eggs, vanilla and the remaining half cup of sugar. Add the boiling milk and mix well. Pour this mixture over the caramel already present in the ramekins. Put the ramekins in the oven in a double boiler. Cook 40 minutes or until the mixture hardens. Leave to cool and put in the fridge. Just before serving, slide a knife around the edges and turn the ramekin over on a plate. Garnish with raspberries and enjoy.

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(11 votes, average: 3.91 out of 5)

votes, average:out of 5)