Crème Caramel with Date Paste

Ingredients

• 250 ml — 1.5% milk
• a pinch — Table salt
• 1 tbsp — Vanilla extract
• 35 g — Solid sweetener, to taste
• 2 pieces — Medium hen eggs — M (approx. 120 g)

For the mock caramel syrup:

• 25 g — Date paste
• 1 tsp — Water

Preparation

1. 1Mix all the ingredients together briefly, for a few seconds.
2. 2Place 8 silicone brioche moulds in a baking tray.
3. 3Pour the liquid mixture into the moulds using a piping bag.
4. 4Pour water into the tray to cover approximately 1/4 of the height of the moulds.
5. 5Bake for approximately 30–35 minutes at 180°C.
6. 6Leave to cool in the oven for approximately 30 minutes.
7. 7Remove the moulds from the water and leave them to cool for a further 30 minutes.
8. 8Prepare the caramel: dissolve a tablespoon of date paste in a teaspoon of water.
9. 9Decorate the dessert as desired.

Recipe in pictures

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