I was craving a sweet custard-type flan dessert to finish off my Mexican week of cookery! This was just what I was seeking and a perfect little dessert to share with friends! This recipe does contain honey and/or agave nectar. So, this may not be a desired dessert if those ingredients are not acceptable to your Paleo plan. This recipe is taken from Mark's daily apple. It was pretty easy to make and turned out really well. I wouldn't change a thing. We all loved it! Hope you enjoy! :-)
2 tsp. vanilla extract
2 C almond milk
1/4 C agave nectar or honey
1 tsp. ground cinnamon
6 ramekins (oven safe baking cups)
Preheat oven to 325 degrees.
In a saucepan, combine the milk and agave nectar. Bring to a simmer. Remove from heat. In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth. Add the warm milk and agave to the eggs, whisk together until well combined. Pour egg mixture (I used a ladle) so it evenly settles into each ramekin. Place ramekins in a baking dish big enough so the dessert cups don’t touch one another. Pour warm water into the baking dish so that it is level with the custard on the outside. The water prevents the custard from burning. Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Refrigerate them for later or serve them right away, warm!