Step 1

Heat Dr. Almond Caramel Dream in a pot and remove from the heat.

Step 2

Add water (Caution: risk of burns due to strong bubbling) and let it boil up briefly.

Step 3

Fill the caramel sauce into small ramekins to a maximum height of 1 cm. Then fill a dripping pan with water (where to stand the ramekins with two-thirds covered with water later on). Pre-heat oven (top and bottom heat) to 150° C.

Step 4

Bring milk, cream and the vanilla powder to a boil and remove from the heat.

Step 5

In the meantime, pour Dr. Almond Low Carb Sweetener CRYSTALLINE in a small bowl and thoroughly mix together with the egg and yolk (but don’t beat until frothy). Stir the beaten eggs into the milk-cream-mixture.

Step 6

Strain the crème-mixture through a sieve (in order to skim off any surplus foam) and slowly fill the mixture into the ramekins. Stand the ramekins into the dripping pan and let set at 150° C (top and bottom heat) for about 40-45 min.

Step 7

When cool, transfer to the fridge. To serve, place a serving dish on top of the ramekin and turn upside down. In order to make it easier for you to demould the crème, you can loosen the sides of the crème by tipping the ramekin and loosen with a sharp knife round the edges before turning the crème out.