- 700 g apples (diced)
- 1 tablespoon of lemon juice
- 4 tablespoons of olive oil
- 50 g pecans (chopped)
- 30 g dried cranberries
- 1 teaspoon of ginger (grated)
- 8 eggs (beaten)
- 220 g sugar
- For the caramel: 100 g brown sugar
To make the milk: Blend the almonds with half the water until smooth.
Add the rest of the water.
Allow to rest for 4 hours.
Pass it through a fine sieve.
Mix in all the other ingredients until they dissolve in the almond milk.
Cook on a low heat, stirring constantly, until it thickens.
Pour into moulds and allow to cool.