Paleo Lemon Vanilla Crème Brûlée, A Dessert Custard © 2012 . All rights reserved.

Paleo Lemon Vanilla Crème Brûlée, A Dessert Custard

This Paleo Lemon Vanilla Crème Brûlée recipe is delicate and subtle. I like how the lemon, coconut milk and vanilla really blend. The texture is creamy and the flavor is sweet, without being overpowering.  The thing you need to remember here is that it needs time and it needs to be set. Don’t just take it out at 30 minutes, wiggle it around and see if it looks like pudding in the oven. If it giggles like pudding that’s alllmoost set, its good to take out. Be patient, and it will turn out delicious.

Well, we are just so excited to be a part of the Jacksonville Film Festival’s 10th year anniversary this week! If you are in the area, check it out, we’ll be there. Angel’s business, The Logica, did all of the advertising, website, posters, etc., which is very exciting and we’re just so happy its turning out so good! I really hope that it brings some work his way, as building a business is always stressful. I am so proud of him and the work that he is doing though – I know that it will be successful because I really do believe in him. But anyway, enough about my rant on Angel’s business!

Paleo Lemon Vanilla Crème Brûlée

6 Egg Yolks

2 ½ tsp Lemon Zest

1 ½ cup Coconut Milk

6 Tbsp raw Honey*

1 Vanilla Bean

Optional: fresh Berries

*We like to use a honey with a delicate taste like Rapsflower Blossom Honey.

Preheat the oven to 350 degrees Fahrenheit.

Let the eggs come to room temperature. Whip them in a bowl until they are slightly thickened.

Add the agave (coconut crystals, or honey) and mix into the eggs. Cut the vanilla bean in half, scrape the seeds out with a knife and add to the eggs. Then add the lemon zest and coconut milk and incorporate. Let stand for 10-15 minutes, then strain it (so you don’t get a mouthful of lemon zest).

Set 4 ramekins in a glass dish and fill the glass halfway up with hot water. Spray the ramekins with coconut oil and then pour the egg mixture into the ramekins.

Place the dish in the oven on the middle rack and bake for 30-40 minutes, turning once so that the custard cooks evenly. You will know when they are done because the custard will look thick when you wiggle the dish. It should not look like liquid – if it does, leave it in longer. The top will be slightly browned and it will jiggle when you wiggle it. So wiggle wiggle wiggle wiggle wiggle … yea.  (oh, that was bad, but I had to!)

This recipe is Vegetarian.

Makes 4 ramekins

Looking for something to eat before? Try our Braised Lamb with Butternut Squash Mash!

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