Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
Wonderful Thai sweet treat.
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- PUDDING
- oil spray or 1 tsp for greasing ramekins
- 4 eggs
- 400 mls coconut milk
- 2 tsp honey
- 1 tsp vanilla extract
- pinch salt
- FOR BASE
- 1/4 cup honey
Method
- Preset oven to 180°C (350°F).
- Lightly grease 4 ramekins with oil and set aside.
- In a bowl, beat eggs, add salt, 2 tsp honey, vanilla and coconut milk and stir until combined.
- Divide the 1/4 cup honey between the 4 ramekins, placing a little to cover the base of each one.
- Gently pour the coconut milk mixture over the honey, and evenly fill each ramekin to desired level. Do NOT stir, as the honey should remain at the base.
- Stand ramekins in a large ovenproof dish, pouring water into the dish until it comes 1/4 way up the side of the ramekins.
- Bake in oven for 30 minutes, until the mixture sets, and a skewer comes out clean.
- To serve, run a knife around the inner side of each ramekin, and then turn out onto desert plate. Serve on individual plates.
- These can be refrigerated, and turned out once cold, as desired.
- The honey top should run down over the pudding when served.
- Keep refrigerated, covered up to one week.
