It's not a diet. It's a lifestyle change.
Regular egg custard is loaded with butter, sugar, flour, milk and egg yolks. Here’s a clean take on the classic dessert. The agave, vanilla and nutmeg does wonders here. Top with any fruit you like for an extra special treat!
2 Egg Whites
3 tbsp agave nectar
1 tsp pure vanilla extract
1 1/2 cups coconut milk (I used coconut milk instead of unsweetened almond milk because it’s creamier)
1/2 tsp nutmeg
Fruit to top (Peaches, Raspberries, Strawberries, Blueberries, possibilities are endless)
Preheat oven to 350.
In a large bowl, whisk together eggs, egg whites, agave, and vanilla.
In a saucepan, heat up coconut milk to a boil and then remove from stove.
Add coconut milk to the egg mixture, few spoons at a time. Whisk while you’re adding, and try not to add too much all at once otherwise it will cook the eggs.
Place six ramekins in a deep baking dish. Fill the mixture into the ramekins about two thirds full.
(I don’t have ramekins, I have a silicone baking tray for 6 “large muffins” worked great with this, as soon as the batter cooled enough they popped right out. You will want to use ramekins if you’re entertaining, they look more pretty)
Sprinkle with nutmeg.
Pour boiling water into the baking dish to surround the ramekins.
Bake for 30 min.
Remove from oven and wait for the ramekins to be cool enough to take out of the water.
Enjoy warm, or chill in the fridge overnight for the next day! Serve with fruit, or alone, whatever you like!