This old-timey dessert is one I modified from my dog-eared 1979 edition of Joy of Cooking, given to me when I was an undergraduate in nutrition at the University of Vermont. There were no cookbooks then specific to particular diets – except Diet For A Small Planet, and a few other vegetarian titles (yep, had those too). But this encyclopedic tome has served me across the decades to dig up amazing and obscure recipes, some to modify, and others fabulous just as they were back then.
When my son had wisdom teeth removed, I had to find ways to give a high calorie, high nourishment, pureed or soft diet. No sucking on straws allowed, no chewing, nothing too hot or cold. And nothing with gluten, casein, whey, tree nuts (except almond), peanut, soy, legumes (except lentils), cane sugar, coconut sugar, or maple sugar – all foods that trigger reactions in his case. Here is one that became a home run.
| Servings |
| 4-6 |
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| Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
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- 1/4 cup honey
- 1 and 1/2 Tablespoons grass fed butter, ghee, or coconut oil
- 1 Tablespoon lemon rind grated or minced very fine (~ 1/2 a lemon's worth)
- 6 eggs
- 3 Tablespoons GF flour blend Hagman blend works well; for Paleo version, use 1 tsp almond flour and 2 teaspoons coconut flour.
- 1/4 cup lemon juice fresh squeezed from ~1/2 lemon tastes best
- 1 cup whole unsweetened coconut milk
- 1/8 - 1/4 teaspoon liquid stevia
- ~1 Tablespoon extra butter, ghee or coconut oil for greasing ramekins
- Preheat oven to 350. Grease ramekins on bottoms and sides. Place in refrigerator until ready to fill.
- Cream honey, butter (or ghee or coconut oil) and lemon rind to smooth consistency.
- Separate the eggs, and set whites aside in small mixing bowl with tall sides. Add yolks and stevia to the honey mixture and beat well.
- Stir in GF flour, and blend well; then stir in lemon juice, blend again; then add coconut milk and stir to evenly mixed.
- Beat the egg whites to stiff peaks in the bowl you've set aside. Fold them gently into the honey mixture until blended but still puffy.
- Pour the custard mixture into ramekins, to 2/3 full. Place all in a large baking pan or dish. Add ~1/2 to 1" hot tap water to the baking pan (not in the custard ramekins) and bake x 40-45 minutes.
- When done, custards will be browned slightly more at edges than centers. Enjoy warm or cold. Delicious with cherry-raspberry sauce, link below.
Try this with my Bing Cherry Raspberry Sauce.