BY CHEF AVE BAYLE
INGREDIENTS:
Custard
1/3 cup Sweet Best Allulose Blend + 1/4 cup water for the Caramel Glaze
1//2 cup Sweet Best Stevia & Erythritol Blend
1 cup Jolly Coconut Milk
3 large eggs
1 tsp Vanilla
Pinch of salt
Ube Chiffon
1/3 cup Sweet Best Stevia Erythritol
1/3 cup Sweet Best Allulose Blend
1 cup Cake Flour
3 Large Eggs (divided into whites and yolks)
1/4 cup chiffon oil
1/8 cup coconut cream
2 tablespoons ube flavor (adjust accordingly)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
Pinch of salt
INSTRUCTIONS:
- Using a 6-inch baking pan, heat Sweet Best Allulose Blend and the water. Boil until all the water has evaporated and the allulose has turned a honey color. DO NOT EXCEED this color as this may result in a bitter caramel. Set aside.
- In a medium-sized bowl, mix the remaining ingredients for the custard. Whisk until all the sugar has dissolved. Transfer to your baking pan, remove lumps by passing them through a sieve. Set aside.
- Pre-heat your oven to 175C.
- In one bowl, add the yolks, Sweet Best Stevia & Erythritol, chiffon oil, coconut cream, and vanilla. Mix until well combined.
- Add your remaining ingredients and whisk until smooth.
- Whisk your egg whites until you reach soft peaks. Add the allulose and whisk until stiff peaks.
- Add a third of your meringue to your yolk mixture and fold until combined, slowly add this to the rest of your meringue until you get an even color.
- Spoon this on top of the custard mixture.
- Get a slightly bigger pan, place your filled pan and fill the bigger pan halfway with boiling water.
- Bake at 175C for 45 to 50 minutes.
