November 3, 2012

Lemon, Almond, and Yogurt Custard Pots


Confession: I am an online shopping addict. I'm the kind of person who has like, 50 items in their shopping cart at different websites. I never really buy any of it, save for the occasionally indulgence every few weeks or so. The shopping cart is really more of a wish list — things I lust for but will never really buy. For instance, I think I've had Mastering the Art of Chinese Cooking in my Amazon shopping cart for about 2 years now.

But a few weeks ago, I went on a cookbook shopping binge. It was kinda crazy and indulgent — I bought all the cookbooks I had been coveting for the past few months. Most of them were bloggers' cook books: Sprinkle Bakes, Smitten Kitchen, What Katie Ate, and Small Plates & Sweet Treats.

Small Plates & Sweet Treats was an odd choice for me. Aran Goyoaga, its author, is a famous gluten-free blogger who runs the very beautiful Cannelle et Vanille. I am by no means gluten-free. I love flour, I love refined sugar, and I love everything that is absolutely terrible for my body. Call me horrible, but I'm kinda snotty when it comes to gluten-free baked goods — there is no way they'll ever be as good as a butter-filled, flour-packed, sugar-heavy baked good.

So why'd I buy the book, if I wasn't going to cook anything from it? Have you seen Cannelle et Vanille?  Aran is one of the most talented food photographers out there. Her cookbook is evidence of this — I bought the book simply hoping that it would serve as inspiration for my own photography.

But I was surprised, flipping through Small Plates & Sweet Treats. The recipes actually sounded, well, delicious! Roasted brussel sprouts, quinoa, pear, and crispy chorizo salad? A swiss chard, pear, and gruyere tart?! Gimme some of that!

My heart stopped though, when I saw a recipe for meyer lemon, almond, yogurt, and custard pots:


It's everything I want in a dessert and more. I love flans and custards. It's weird, because I seldom bake them, but they're probably one of my favorite desserts. 

This recipe is quick and easy, yielding tart, flavorful pots of custard. And the fact that it's gluten-free? Didn't even notice. I was surprised at how creamy the custard texture is. The almond flour in the recipe simply gives the custard a subtle, nutty touch. I'll definitely be making this recipe again in the future. 


Lemon, Almond, & Yogurt Custard Pots

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Ingredients

For the Lemon, Almond, and Yogurt Custard Pots:
(makes six 4-ounce ramekins)
  • 1/3 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 4 eggs, at room temperature
  • 1/2 cup almond flour
  • 1 cup whole-milk Greek yogurt
  • 1 cup unsweetened coconut milk
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup slivered almonds, toasted

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Recipe

For the Lemon, Almond, and Yogurt Custard Pots:
  1. Preheat the oven to 325 (F).

  2. In a medium bowl, using your fingers, rub together 1/3 cup sugar and 1 tablespoon lemon zest. This helps release lemon oil from the zest.

  3. Whisk in 4 eggs, and then add 1/2 cup almond flour, 1 cup Greek yogurt, 1 cup coconut milk, and 1/4 cup lemon juice. Whisk until smooth.

  4. Place ramekins in a deep-rimmed baking pan. Pour the custard into the ramekins. Bring the baking pan to the oven and set it on the rack. Pour hot water into the baking pan, enough to come halfway up the sides of the ramekins. Bake in the water bath for 30 minutes, or until set.

  5. Remove the baking pan from the oven and carefully lift out the ramekins. Let them cool to room temperature on a cooling rack and then transfer them to the refrigerator. Serve chilled with 1/4 cup toasted almonds. 
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6 comments:

  1. Those look amazing. Lemon always feel like a summer fruit to me... but, with the almond and the custard these are perfect for Fall too! Must make!

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  2. These look so great! I think I'm going to have to buy that cookbook just for inspiration myself!

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  3. oooh this looks delicious! Your photos are gorgeous. So glad to have found your blog!

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  4. Ohh my! My in-laws love flans and are GF I may have to try this for a holiday dessert! Definitely pinned! Nice job!

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  5. I'm so excited, because I just won this cookbook! Can't wait to get it, based on your description!

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  6. These look absolutely divine! Can't wait to try them :)

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