Ingredients
- 4 large egg yolks
- 1 large egg white
- 1 cup unsweetened vanilla almond milk
- 1/2 cup baking stevia or erythritol
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoons honey
- 10 ounces high-quality dark chocolate
Instructions
- Preheat oven to 325℉.
- Place 4 ramekins (or your chosen baking dish) into a large, oven-safe baking dish. Fill the baking dish with water until it reaches three-quarters of the way up the sides of the ramekins. Remove the ramekins and place the water-filled baking dish in the oven to preheat.
- Lightly spray the ramekins with cooking spray and set them aside.
- In a blender or food processor, combine the egg yolks, egg white, almond milk, stevia or erythritol, vanilla extract, nutmeg, cinnamon, salt, and honey. Blend on high until the mixture is smooth and well combined.
- Evenly distribute the mixture among the prepared ramekins. Carefully place the ramekins into the water-filled baking dish in the oven.
- Bake for 35 to 38 minutes, or until the tops feel just set when lightly touched.
- Switch the oven to the high broil setting. Broil the custards for 2 to 3 minutes, watching closely to avoid burning, until the tops develop a light golden-brown color.
- Remove the ramekins from the water bath and transfer them to a wire rack to cool slightly.
- Once cooled, refrigerate the custards for at least 2 hours to fully chill.
- Serve and enjoy!