Crème Caramel

Crème Caramel

Posted by Kim McCosker on

Crème Caramel

Serves 4 serves


  • 1 tablespoon custard powder
  • 1 cup almond milk
  • 1/4 cup agave nectar (or rice malt syrup)
  • 2 large eggs


  • Preheat oven to 180ºC.
  • Whisk together the custard powder, almond milk, half the agave and the eggs until well combined.
  • Into 4 small ramekins divide the remaining agave to cover their bases. Then gently pour the egg mix in over the nectar.
  • Place the ramekins in a deep baking dish. Pour boiling water into baking dish until halfway up the sides of the ramekins.
  • Bake for 30 minutes or until just set.
  • Remove baking dish from the oven. Remove ramekins from the water. Set aside to cool.
  • Refrigerate overnight then, when ready to serve, run a thin knife around the edge of each dish. Turn out onto plates to serve.
Nutrition Facts
Crème Caramel
Amount Per Serving
Calories 120.6 Calories from Fat 45
% Daily Value*
Fat 4.95g8%
Saturated Fat 2.5g16%
Sodium 61.75mg3%
Carbohydrates 18.9g6%
Fibre 0.2g1%
Kilojoules 441.75kJ5%
* Percentage based on 2000 calorie diet daily value.

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