Servings:
6
Prep time:
20
Cooking time:
35
INGREDIENTS
- -400ml coconut milk
- -80g sugar
- -40g corn starch
- -10 almonds
- -1 tablespoon honey
- - ½ teaspoon grated lemon peel
- - cinnamon powder
INSTRUCTIONS
- Place 6 small moulds (6-8cm diameter) on a baking tray, then warm them up placing them on a pan filled with boiling water
- Meanwhile, prepare the caramel with the sugar. When it’s ready, distribute it at the bottom of the moulds. Then, fill the baking tray with water, to cover half of the moulds in height.
- Mix the coconut milk to make it more consistent, then put 4-5 tablespoons in a casserole and combine it to the cornstarch. Then, add the rest of the milk, the honey and the lemon peel. Mix the liquid with an immersion blender, bring it to a boil on a low heat and keep stirring to avoid clumps (if it happens, remove them with the immersion blender). Let it boil for 2-3 minutes.
- Distribute the batter, then with the help of the tray place the moulds in the oven and bake them at 160°C for about 25 minutes, keeping the water in the baking tray to cook them in a double boiler.
- Let them cool down for at least 30 minutes before removing them from the oven. Sprinkle them with the almonds, previously toasted and chopped, and complete with a sprinkle of cinnamon
