Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Time: 20 minutes + overnight cooling time
2 cans coconut cream (discard the liquid, only use the solid cream)
½ cup Flora Elderberry + Liquid Formula
2 tbsp tapioca starch
2 tbsp maple syrup
1-2 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground anise
4 tablespoons caster sugar, for topping
Heat all ingredients except for the caster sugar over medium-low heat. Whisk together until the coconut cream has melted and the crème is smooth. It will appear quite thin at this stage, which is good.
Into 4 ramekins, divide the crème evenly. Let sit out on the counter until cooled (about 30 minutes), then refrigerate overnight.
When you’re ready to serve, remove ramekins from the fridge and within 10 minutes, dust each with about 1 tablespoon of caster sugar, dispersing it evenly amongst the tops of the ramekins. Using a kitchen torch, caramelize the sugar topping until it turns a golden-brown color evenly over the top. Be careful not to torch too much, as this will burn the sugar. Serve immediately or within 10 minutes.