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.
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.
This recipe was originally posted on Nutrition Care for Children.