5 servings

CARAMEL
150 gr allulose powder
50 ml boiled water
4 tbsp
LECHE
500 ml almond milk
5 eggs
2 tbsp vanilla essence
9 tbsp stevia powder or to taste

Place allulose and water in a pan or small pot to medium heat. Stir occasionally until golden, about 15-20 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Pour into a baking dish.

Put the eggs in a bowl and beat with a hand mixer until they are combined. Add milk, vanilla and stevia, and stir.

Preheat the oven to 400º F.

Pour the preparation into a saucepan and heat over medium heat, stirring frequently. Cook about 10 minutes (do not boil) remove from the heat.

Pour the mixture into the baking dish and put this mold in a larger baking dish and fill with very hot water up to medium height, to cook it in a bain-marie. Cover with aluminum foil and bake for 50 minutes or until a toothpick inserted looks set.

Remove from the oven, remove the aluminum foil and cool for another 50 minutes.

Then remove the baking dish from the water, cover with plastic wrap and refrigerate.

Per portion
Cal: 110 P: 7.5 G: 7.4 Cb: 3.2