Total Fat: 5 g
Carbohydrates: 12 g
Added Sugar: 11 g Sodium: 115 mg
Protein: 5.6 g
Serving Size: 6
Ingredients ● 5 eggs ● 2 tsp. vanilla extract ● 2 cups unsweetened almond milk
● 1/4 cup honey ● Hot water ● Cinnamon and nutmeg to taste, for garnishing
Instructions ● Preheat oven to 325 F. ● Heat the almond milk and honey in a saucepan; gently bring to a simmer. ● Once simmering, remove from the heat. ● In a bowl, whisk together the eggs and vanilla until well combined and smooth. ● Slowly whisk in the hot almond milk with the egg mixture, being careful not to cook the eggs. ● Pour the mixture in 6 individual ramekins and place them in a baking dish. ● Fill the baking dish with hot water up to the same level as the custard in the ramekins and place in the oven to cook for about 40 minutes, until the edges are set. ● Place in the refrigerator to cool for about 2 hours before serving. Sprinkle cinnamon and nutmeg to taste just before serving.