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Ingredientes
- 1Â 1/2 c. heavy cream
- 1/2 c. coconut lowfat milk
- 6 x egg yolks
- 1/2 c. palm sugar, melted*
- 1/2 x vanilla bean, split and scraped
Direcciones
- Hot cream, coconut lowfat milk and vanilla bean over medium heat. Let vanilla steep for about an hour.
- Lightly whisk egg yolks, then slowly add hot cream, whisking constantly until well blended. Stir in the hot palm sugar. Strain through a fine-mesh strainer.
- Pour into 6 1/2- c. ramekins or possibly custard c.. Bake in a water bath, covered, about 45 min at 350 degrees, till just beginning to set, but still jiggley in the center.
- Cold to room temperature and serve.
- Makes 6 servings.
- *Palm sugar, or possibly coconut sugar, is available from Asian food markets. It is the boiled- down sap of palm trees, similar to our maple syrup. It is usually hard or possibly grainy when purchased, but when warmed, it becomes a delicious syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 107 | 59% |
| Total Fat 12.26g | 15% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 12mg | 1% |
| Potassium 35mg | 1% |
| Total Carbs 18.03g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.9g | 11% |
| Protein 0.73g | 1% |
