• About
  • Healthy
  • Recipe Index
  • my other blog
  • portfolio
  • Contact

Home » Custard » Lemon Vanilla Bean Custard

Lemon Vanilla Bean Custard

March 26, 2015 By faith 6 Comments

Pin
Share
Tweet

Lemon Vanilla Bean Custard

Let’s talk custard for a quick minute.

Custard and I go way back (remember lunchtime snack packs?), but our relationship has been kind-of touch and go. It’s one of things that rarely gets made in my kitchen.

Lemon Vanilla Bean Custard 2

I can’t even tell you how few times Mike has asked me what I’m making for dessert and I replied, “Oh you know, I’m just whipping up a batch of custard!” Yeah, that might have happened all of twice in ten years.

Custard is seriously underrated like that.

Let’s bring it into the limelight, and let’s celebrate the fact that there are other flavors than chocolate and vanilla, namely, Lemon Vanilla Bean Custard.

Lemon Vanilla Bean Custard 3

Lemon Vanilla Bean Custard 4

This custard is creamy, bright, and fresh, with the flavor of lemon hitting you first and then vanilla on the back of your palate. It’s smooth and rich from coconut milk, and is naturally sweetened with a bit of honey. It sort-of tastes like spring.

And as a total bonus, other than the time it needs to spend in the fridge, this custard comes together in just 15 minutes…so go ahead and make some custard!

What’s your favorite flavor?

Lemon Vanilla Bean Custard 5

 

Lemon Vanilla Bean Custard
Author: Faith
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4 servings
This smooth, rich, and creamy custard is bright and fresh with the flavor of lemon hitting you first and then vanilla on the back of your palate.
Ingredients
  • 1 cup (240 ml) canned unsweetened, full-fat coconut milk, stirred before measuring
  • 1/4 cup (60 ml) honey
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons boiling water
Instructions
  1. Add the coconut milk, honey, eggs, lemon juice, lemon zest, vanilla bean paste, vanilla extract, and sea salt to a medium saucepan over low heat. Cook until the coconut milk is melted and the mixture is warm, whisking occasionally.
  2. Whisk in the dissolved gelatin and continue cooking for 1 minute, whisking constantly.
  3. Strain the custard through a fine mesh sieve; pour it into a bowl, cover with plastic wrap, and refrigerate overnight.
  4. Add the custard to a food processor and process until smooth.
  5. Pour the custard into 4 individual bowls; serve or cover with plastic wrap and store refrigerated for up to 3 days.
Serving size: 1/4 of recipe Calories: 203 Fat: 11 Saturated fat: 9 Trans fat: 0 Carbohydrates: 22 Sugar: 19 Sodium: 81 Fiber: 1 Protein: 5 Cholesterol: 88
3.2.2885

 

Pin
Share
Tweet

Filed Under: Custard Tagged With: Custard, Gluten-Free, Grain-Free, Lemon, No-Bake, Paleo, Paleo Treats, Paleo-Friendly, Paleo-ish, Primal, Recipes, Vanilla, Vanilla Bean

« Orange Creamsicle Cupcakes
Almond Joy Bites »

Comments

  1. Katie says

    March 20, 2016 at 11:10 pm

    Is there a zero carb sweetener that you’d recommend to replace the honey? Or is this recipe best left as originally written?

    Reply
    • faith says

      March 21, 2016 at 4:08 pm

      Katie, Hmm, good question! In this recipe, I used honey not only for sweetener, but also to help thicken the custard. But that being said, there is always more than one way to make something work! If you want to go with a zero carb sweetener, you could always add more gelatin and/or egg to get the custard thicker. If I were going to play with it, I’d start by adding 1 more teaspoon gelatin and see how that goes. Let me know how it goes if you decide to experiment with the recipe!

      Reply
  2. Angela says

    March 25, 2018 at 12:23 am

    I’m not the biggest fan of lemon stuff ever, but this sounds great as far as ingredients go, for my limited diet. Do you feel that I could eliminate the lemon and have it taste fine, or is the lemon necessary for it to taste good? Thanks!

    Reply
    • faith says

      March 25, 2018 at 2:01 pm

      Angela, I haven’t tried this recipe without the lemon, but it may be good. If you want to play with the flavors, you could try something like almond extract instead (maybe start with 1/2 teaspoon). If you give it a try, let me know how it goes!

      Reply

Trackbacks

  1. 25 Citrus Packed Sweets - your homebased mom says:
    April 11, 2015 at 8:00 am

    […] Lemon Vanilla Bean Custard from Healthy Sweet Eats […]

    Reply
  2. 50+ Gluten Free Lemon Desserts | Food Faith Fitness says:
    June 10, 2016 at 8:01 am

    […] Vanilla Bean Custard – Healthy Sweet Eats […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Pages

  • About
  • Contact
  • Healthy
  • Legal Terms
  • Recipe Index

Categories

Archives

Because We All Like Brownies

Cheesecake Peanut Butter Brownies Front View Showing Thick Layer of Cheesecake

Cheesecake Peanut Butter Brownies

Stack of Almond Butter Brownies on Parchment Paper on Wooden Cutting Board

Almond Butter Brownies

Low Carb Cheesecake Brownies Top View

Low Carb Cheesecake Brownies

Fudgy Keto Brownie Recipe Showing Texture

Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting

Vegan No-Bake Chocolate Brownie Bite Truffles

Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter


anediblemosaic

anediblemosaic
Pelmeni are Russian meat dumplings frequently serv Pelmeni are Russian meat dumplings frequently served with a dollop of sour cream and a sprinkling of fresh dill. You can boil or fry them, they freeze like a dream (and they cook directly from frozen!), and they make a big batch so you’ll have a freezer stash of easy dinners for busy nights. But fair warning, these are definitely a labor of love. I made them last spring on a Zoom call with ma chérie Evelyne of @cultureatz that involved ridiculous amounts of laughter, and the shenanigans of us hand making about 100 dumplings each! I’m definitely a bad blogger for not sharing the recipe until now lol. But it’s (finally!) up and you can check it out on @anediblemosaic 🥰 —> https://www.anediblemosaic.com/pelmeni-recipe-russian-dumplings/ #dumplings #dumplingsfordays #russianfood #pelmeni #foodstyling #foodstylist #foodphotography #photography #moodygrams #lightandshadow
The other day Dan and I were at an antique store a The other day Dan and I were at an antique store and we happened to find one of the vendors who was putting out #vintage #valentinesday cards she had found in one of her storage units. 💌 These are from the 1930s/1940s! She was a third generation antique dealer and she said she still has several full rooms to sort through! (I love the treasure hunt of that, it’s like exploring in your grandparents’ attic.) Anyway, I had to buy a couple cards because they’re completely charming. #happyvalentinesday, lovelies. 🥰 #valentines #romantic #flatlay #valentinesmood #vintageprops #propstyling #propstylist #photography
#ad If you’re looking for a romantic meal to mak #ad If you’re looking for a romantic meal to make for your sweetheart for Valentine’s Day this weekend, you’ve come to the right place! This meal is easy, fast (no one will guess it whips up in less than 15 minutes!), and impressive. And soooo good. 🥰
 
What’s on the menu? Pan seared chicken in a savory cream sauce. Steamed green beans. And Fresh Blends Ready to Cook Idaho Potatoes!
 
Let’s talk sides first. Steamed green beans are easy, and they round out the meal well. Or you could go with broccoli if you want.
 
The real star of the side dish show are these flavorful @eagleeyeproduce potatoes! They’re family grown in Idaho. Fresh-cut, never cooked, never frozen, with no preservatives. And they cook up easily with a one-step cooking process (just 8 minutes in the microwave, or you can do them on the stovetop to get them crispy). Check out their website to find their store locator to see where they’re available near you --> https://eagleeyeproduce.com/store-locator/
 
And now the chicken! Inspired by the famous “Marry Me Chicken”, this recipe checks all the right boxes and has all the bells and whistles. Chicken cutlets cook up quick on the stovetop, and then a luscious cream sauce flavored with garlic, fresh herbs, and sundried tomatoes cooks in the same skillet. Take a look at the recipe in the comments below.
 
Who says a beautiful, romantic meal has to be complicated, right? ❤️
 
#homecooked #romanticdinner #valentinesday #valentinesdinner #saveur #foodandwine #f52grams #f52food #thekitchn #beautifulcuisines #foodstyling #foodphotograhphy #eeeeeats
“My dream concept is that I have a camera and I “My dream concept is that I have a camera and I am trying to photograph what is essentially invisible. And every once in a while I get a glimpse of her and I grab that picture.” - Leonard Nimoy 🌿 #photography #storytellingphotography #lightandshadow #moodygrams #flatlay #instamood
This small batch recipe of Red Velvet Cupcakes is This small batch recipe of Red Velvet Cupcakes is the perfect dessert for you and your sweetheart this Valentine's Day, and it's even more special because it was made for a cause. ❤️

This is the 5th year in a row that Julie from @thelittlekitchn has organized the Cookies for Kid's Cancer Valentine's Event to raise money and awareness for childhood cancer, and I'm honored to be part of it.

Cancer is the top cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. And the National Cancer Institute’s budget for childhood cancer is less than 4%.⁣
⁣
You can help make a difference by donating to @cookies4kids. Our goal is to raise at least $3000. Thank you to @OXO, @Mediavine and @Dixie_Crystals who have each pledged to match our donations raised through this campaign up to $3000!⁣

Find out more and grab my cupcake recipe in my latest blog post --> https://www.anediblemosaic.com/red-velvet-cupcakes-recipe-with-cream-cheese-frosting/

#helpingcookies #beagoodcookie #redvelvet #redvelvetcake #redvelvetcupcakes #valentinesday #valentinesfood #instacake #cakegram #cupcakesofinstagram #foodphotography #foodstyling #instasweets
I developed this recipe last year on a whim one af I developed this recipe last year on a whim one afternoon when I really just wanted a slice of chocolate cake. 🎉🙈 I wasn't going to post the recipe, but it was pretty and one thing led to another and I styled and snapped a few pictures. It really is crazy delicious and it whips up in just 10 minutes in the microwave (and it has just 5g net carbs per serving!). And so here it is, lol. Find the recipe on @anediblemosaic 😘 --> https://www.anediblemosaic.com/chocolate-keto-mug-cake-recipe/

#foodphotography #photography #lightandshadow #dslr #foodstyling #foodstylist #storytellingphotography #ketocake #ketochocolate #chocolategram #cakegram #instacake #mugcake #glutenfreecake
Load More... Follow on Instagram

Copyright © 2021 · Faith Gorsky, Healthy Sweet Eats · All Rights Reserved · Wordpress VPS