These elegant vanilla pots can be served simply as they are or by arranging dark chocolate curls on top. For something more summery, spoon over some fruit compote. Makes: 4 Preparation time: 5mins Cooking time: 30mins Per Serving: Fat - 4g Cals - 140 Carbs - 13g Ingredients: 2 eggs 1 egg white 2 tsp vanilla extract or use seeds from 1 vanilla pod 10 tbsp granulated Canderel 500ml semi-skimmed milk ground cinnamon, to serve
Method: Heat the oven to 160C/gas 3. Whisk together the eggs and egg white. Then whisk in the vanilla, Canderel and milk, then pour into a large jug. Place a deep baking tray on a shelf of the oven. Place 4 x 200ml ramekins into the pan. Pour enough boiling water around the ramekins to come half way up the sides. Then pour the egg mixture into the ramekins. Bake in the oven for 30 mins or until the mixture is set with just a slight jiggle in the centre when tapped. Leave to cool a little then serve lightly dusted with a little ground cinnamon. Recipe from Canderel www.canderel.co.uk