This is a very light dessert. The custard should have a lovely silky smooth texture and the trick to achieving this is to cook it for a long time over a very low heat.
234 CALORIES | 15G FAT | 6G SATURATES | 9G CARBS | 7.5G SUGAR | 0.5G SALT | 16G PROTEIN | 0.8G FIBRE
SERVES 4
8 eggs
200ml light coconut milk
1 teaspoon ground cinnamon
2 tablespoons maple syrup
4 kumquats
1. Crack the eggs into a large bowl and whisk together. Add the coconut milk, cinnamon and maple syrup and whisk to combine, then divide between four ramekin dishes.
2. Bring a saucepan of water to the boil, and place the ramekins in a steamer on top of the pan. Turn the heat down as low as you can and simmer for 18-20 minutes.
3. Serve with fresh kumquats or fruit of your choice.
TIP
Cinnamon is loaded with antioxidants, more than any other spice (even super-spices like garlic and oregano), plus it helps the body fight infections and repairs tissue damage.
