Traveling on a boat for three months does not always ensure we have electricity. I have a gas stove and have to get creative when cooking. I’ve discovered the easiest luscious dessert that takes ten minutes to prepare and forty minutes to cook unattended on the stovetop.
This dessert is versatile and can meet the dietary requirements of most diets. I have several adaptations to accommodate your needs. I’ve made all the variations below. Since I use monk fruit sugar for cooking, the recipe below uses monk fruit sugar. Adapt as you see fit. I can’t stop making it! Once you see how easy this is, you will be an immediate fan after your first bite.
This recipe can be made using 4 ramekins or an 8-inch round glass baking dish. I’ve done both, and the small ramekins will take less time.
Tips for the cream caramel:
Sugar:
3 Tablespoons of Monk Fruit sugar, 1/4 cup maple syrup, or 3 tablespoons of sugar
Tips for the base:
Dairy:
Coconut cream milk (not coconut milk) or real cream
Tips for sweetener in base:
You can use 3 tablespoons of Monk Fruit sugar, 2-3 tablespoons of condensed coconut milk, 2-3 tablespoons of honey, or 1/4 cup sugar. Be sure to taste it for sweetness. The cream caramel is very sweet, so I usually use less sweetener in the base.
Stovetop Cream Caramel
Ingredients
- Supplies:
- A round 8-inch glass baking dish with a lid or cover with foil.
- Large cooking pot and lid that will hold your glass dish.
- A rack that fits the bottom of the cooking pot.
- Blender or smoothy machine (I use my smoothy blender)
- Stovetop burner
- Ingredients:
- Cream Caramel:
- 3 Tbsp of Monk Fruit sugar
- 1 tablespoon water
- 1 teaspoon vanilla
- Pinch of nutmeg
- Base:
- 4 eggs
- 1 tsp tapioca flour
- 200 ml coconut cream (small carton)
- 1/4 cup raw coconut flakes (optional no sugar)
- 2 tsp of vanilla
- 3 Tbsp sugar of choice
- Pinch of cinnamon and nutmeg
Directions
- Step 1 Cream Caramel:
- Step 2 Place your choice of sweetener and one tablespoon of water in a saucepan on medium flame. Stir and heat until it starts to bubble and thicken a bit, about 2 minutes. Let the mixture cool a bit. Add the vanilla and nutmeg and combine! Pour into your glass baking dish and set aside.
- Step 3 Base:
- Step 4 Place the rack inside the large pot. Fill the bottom of the pot with water below the rack. Place the lid on the large pot and turn the flame low/medium while combining the base.
- Step 5 Place all the ingredients for the base in your smoothy blender and blend on high for 1 minute.
- Step 6 Slowly pour the base over the cream caramel in the baking dish. Cover the dish with a lid or foil.
- Step 7 Gently place the covered baking dish on the rack in the large pot of warm water. Cover the pot.
- Step 8 Adjust the heat under the large pot so the water simmers gently.
- Step 9 Bake for 35-40 minutes. Check after 35 minutes by lifting the lid of the cream caramel and giving it a gentle shake. It should wobble a bit. If not, place the lid back on, turn off the heat, and cover the pot. It will continue cooking.
- Step 10 When ready to serve, use a knife to loosen the edge of the cooled cream caramel. Place a large serving dish over the top of the baking dish and flip it. Tada! Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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