A velvety delight that seamlessly combines rich caramel notes with creamy goodness. Indulge in this classic dessert for a decadent treat that satisfies your sweet cravings.

Servings about 6 – 8 cups

12 eggs

3/4 teaspoon Himalayan Salt

1 cup of honey

3/4 litre milk alternative (oat, macadamia or almond milk)

1 large avocado

Instructions:

First, immerse the eggs in water. If they float throw them away!.

Then crack them, adding into a pot with 1/2 a liter of milk on medium heat on the stove. Lightly scramble the eggs and the milk until it starts to boil, continuing for another minute after boiling begins.

Set aside.

Put 250ml cold milk into your blender, add the avocado and honey. Lastly add the egg mixture with the salt. Blend for two minutes.

The consistency of this pudding should be like that of a double thick milkshake. If not, add 1/2 an avocado more. Blend till smooth, and taste.

You can have this warm or cold. I love both!

If wanting it cold, keep it in the refrigerator overnight. Eat within 2 days (if kept in refrigerator).