The semester is over (well, the stack of papers on my desk that need to be graded may beg to differ)!!! I’m so sorry for not posting in a while. I’ve been so busy with my research, though (good news), I may have found out my dissertation topic. It’s starting to get HOT here in Southern California, so for my first recipe back, I’ve decided to share a super creamy, light, and fresh summery dessert (it’s also SUPER simple). Enjoy!
Paleo Lemon Custard (Flan)- Makes 4
- 1 13.5 ounce can of coconut milk
- 4 eggs
- 1/4-1/2 cup of light agave nectar
- 1 Tbsp. vanilla extract
- 1/2 tsp. almond extract
- Zest of one whole lemon
- Pinch of salt
Preheat oven to 350 degrees F. Combine all ingredients in a mixing bowl and mix with a hand mixer.
Pour mixture into ramekins. Place ramekins in a baking dish and pour water around the ramekins (to keep them moist).
Bake for 30-45 minutes, until the center is set.
Pull ramekins out of the oven and allow to cool. Keep in refrigerator until you decide to eat.
I did a lot of cooking while I was out, expect another post soon! It’s nice to be back!