Difficulty: Medium - experience needed
Dietary guidance: v n g
2.5 cups evaporated skim milk
1 vanilla bean
1/2 cup dark agave nectar
130g raspberries (frozen is fine)
1.5 tbsp maple syrup
Place the evaporated milk in a saucepan. Split the vanilla bean and scrape the seeds into the milk. Throw the pods in there, too! Heat the milk until just before boiling. Add the agave nectar, mix well and allow to cool.
Preheat oven to 170 celsius (340F).
Beat eggs, and add to milk mixture. Combine well, then pour through a sieve to remove the lumpy bits.
Spray a 12-hole muffin pan with oil (or just dip the tip of your finger in and grease it extremely lightly), and pour the strained mixture evenly into the 12 cups. Place the tray in a larger oven tray, and fill the bottom tray with water until it comes halfway up the sides of the pan. Bake for 45 minutes, or until a knife inserted into the centre of the custard comes out clean. Allow to cool completely.
To make the sauce: Defrost raspberries if required. Puree with the maple syrup. Strain if desired.
Loosen around the edges of the custards before flipping and turning out. Serve with 2 tsp of the sauce.
Serving Size: Makes 12 individual custards