- 1/3 cup of brown sugar
- 3 tbsp water
- 14-Ounce of sweated cashews condensed milk http://wellnessabroso.com/2015/12/23/condensed-cashews-milk/
- 3/4 cup of cashews milk
- 2 free range/pasture raised eggs
- pinch of sea salt
- 1 tsp vanilla
Preheat oven to 350F
Combine brown sugar and water in a sauce pan on medium heat. Swirl the pan until sugar dissolves. Continue cooking until sugar water turns amber.
Pour equal portions of heated sugar liquid into 4-6 ramekins. Don't lick the spoon. It is extremely hot.
Gently combine condensed milk, nut milk, eggs, vanilla and sea salt.
Pour milk and egg mixture into the ramekins. Place them into a baking pan. Add water into the pan (enough to go halfway up the ramekins).
Place into oven (uncovered) and bake for 50-60 min. Remove form oven, dust with cinnamon and let cool. Chill in the refrigerator overnight.
When ready to serve, loosen the custard by using a butter knife around the edges. Turn upside down into a plate and enjoy heaven.