Paleo Lemon Sponge Custard
grass fed butter, ghee, or coconut oil
grated or minced very fine (~ 1/2 a lemon’s worth)
gluten-free flour blend
Hagman blend works well; for Paleo version, use 1 tsp almond flour and 2 teaspoons coconut flour.
fresh squeezed from ~1/2 lemon tastes best
whole unsweetened coconut milk
1/8 – 1/4
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.
Perfect with the
Bing Cherry Raspberry Sauce