Almond Milk Egg Cream

 Almond Milk Egg Cream

Yield: For 4-6 people 

Preparation:15 minutes 

Cooking Time:45 minutes

Refrigiration: 3 hours

Ingredients:

• 3 3ggs
• 20 cl of liquid cream (12% fat)
• 30 cds of almond milk
• 60g of vanilla cinnamon sugar

Instructions:

1. Mix the eggs and sugar. Bring to boil almond, cream and vanilla bean.
2. Take a ladle and pour over the eggs while whisking. Add the rest of the milk to the mixture with eggs and mix well.
3. Distribute the preparation in ramekins and put in the oven in bai-marie for 40 minutes at 180 degrees celcius. Let cool, then cover the ramekins with a film and reserve 3 hours in the fridge.

Notes:

For the bain-marie, place ramekins in a dish 2/3 full of hot water then bake the whole thing.