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• six petit creuset pots or other small stoneware dishes
Preheat oven to 325 degrees Fahrenheit.
In a saucepan, combine the milk and agave syrup. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and agave from heat. Lower the heat on the water and keep it warm.
In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk and syrup to the eggs, whisk together until well combined.
Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.
Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.
Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.
~ Personally, I make my own coconut Milk and boil it down to the creamy consistency that I desire.