2 1/2 cups raw organic heavy cream
1 teaspoon organic vanilla seeds or scrape 1 pod
6 large organic egg yolks
2 teaspoon fine ground dried organic stevia leaves
1 Tablespoons local single source honey
~2 teaspoons coconut palm sugar or organic raw sugar for brûlée topping
A Note about Stevia:
The stevia used in this recipe was grown in our herb garden, picked and dried in the solar dryer, then finely ground. If you don’t have any stevia we would recommend buying a stevia plant and put this recipe on hold until you have an abundance growing fresh in your garden. If you choose to buy it please do your own research to find something with minimal processing. Stevia powder should be green not white.
- Preheat oven to 150C. Make sure the is a rack at least 1/2 the way up from the bottom. Choose a roasting pan big enough to hold your 4 six-ounce ramekins and fill with enough hot water to go halfway up the cups. Place the pan in the oven, without the cups to keep water hot. Or use a slow cooker on high.
- Place cream, vanilla, stevia and honey in a saucepan and warm but do not boil.
- Whisk the egg yolks. Slowly whisk in the hot cream mixture while straining the larger particles of stevia out. Pour mixture into cups and place them into the pan of water. Bake 30 – 40 minutes until custard is set and is no longer liquid when lightly touched in the centre. It may crackle under your finger but as long as your finger is not breaking through to liquid, it should be cooked. Remove from oven, and cool then place in fridge.
- When cool, Sprinkle a little (1/2 tsp each cup) coconut palm sugar or organic raw sugar on top of each ramekin. Flame tops till golden brown.