Instructions
- Put 100 ml almond milk, the honey, the crabbed vanilla bean and the egg in a blender and blend shortly until all combined.
- Set the rest of almond milk on the heat and let it rise to cooking point.
- Meanwhile add the carob in the almond milk-honey-egg-vanilla mixture and stir well.
- Add the mixture to the hot almond milk and whisk well to a homogeneous creme.
- Take off the heat and pour the custard in a bowl and let it cool out well placing it after a time in the fridge.
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