Apple-Cranberry Custards
Recipe By Chevy Slomovics and Raizy Janklowitz
- Cooking and Prep: 45 m
- Serves: 6
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Contains:
Ingredients (13)
Main ingredients
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For the Custards
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In a mixing bowl, whisk together the agave syrup, oil, vanilla, and lemon juice until creamy and well combined.
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Beat in the eggs.
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Add the almond milk and water and mix well.
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Stir in the coconut yogurt.
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Add the flour and baking powder last and mix to combine. The batter will be liquidy and smooth.
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Preheat oven to 350°F. Place six ramekins in a larger pan (to contain any drips).
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Roll the diced apples in cinnamon. Place a generous handful of diced apple and dried cranberries on the bottom of each ramekin.
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Using a ladle, fill the ramekins with batter, until the top. Bake at 350°F for 18–20 minutes, until the edges look golden and the middle seems a drop underdone.
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Remove from oven and place on the counter to set and cool to room temperature, approximately one hour. Cover and transfer to refrigerator to chill.
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Serve chilled, or warm uncovered at 200°F for 30 minutes. Store in the refrigerator for 7–10 days.
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