THERMOfit Salted Caramel Custard

For the full experience, make this recipe with the Drop Recipes app.

recipe by Noni Jenkins https://thermofit.com.au/

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    270

Eat this healthy salted caramel custard on it’s own, or use a filling for the THERMOfit Salted Caramel Custard Tart! This can be served hot or cold. It will need to be in fridge for 8 hrs or overnight to be served cold. Note that the custard needs to be hot to be able to set in the tart, otherwise it will not be smooth. Coconut milk is nice but rich! Nut or hemp milks are recommended are your dairy-free milk. If you are using this as a the filling for the THERMOfit tart, increase your tapioca flour from 40g to 70g.

recipe updated Jan 12, 2022

Ingredients

  • Medjool dates icon
    Medjool dates
    6
  • Ground cinnamon icon
    Ground cinnamon
    ¼ teaspoon
  • Cashew milk icon
    Cashew milk
    400 g
  • Vanilla bean paste icon
    Vanilla bean paste
    2 teaspoons
  • Tapioca flour icon
    Tapioca flour
    40 g
  • Egg icon
    Egg
    2
  • Salt icon
    Salt
    1 pinch

Tools

  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Ramekin

Step preview

  1. Add medjool dates to the TM5 bowl
  2. Chop with MC in place 7 sec, speed 7
  3. Then add ground cinnamon, cashew milk, vanilla bean paste, tapioca flour and egg to the TM5 bowl
  4. Cook for 9 min, 90°C, speed 4
  5. Transfer content of TM5 bowl to 4 ramekins
  6. Stir salt into the ramekins
  7. Serve hot or cold (for cold it’s best to leave in fridge overnight)
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app