I have to give credit where it’s due, so I found this original recipe in “Easy Dairy-Free Ketogenic Recipes” by Maria Emmerich – it was so easy to follow, I just tweaked it a tiny bit to make it my own. I adjusted the flavors a bit and the cooking time and temp and I’m happy with how these turn out. And I love that you can adjust the flavors as you like! You could add in lemon zest and juice for a lemon custard topped with a fresh lemon slice for a pretty presentation, or add in some fresh blueberries or raspberries for a fresh springtime berry custard. YASSS!
So thank you Maria for the original recipe, I’m obsessed! SO obsessed in fact that I made a batch last Shabbos as a “last minute” dessert (I mean, it’s just my husband and me, who exactly am I trying to impress here?).
Needless to say, if you’re a big dairy or cheesecake fanatic, Shavuot is always the holiday for you! And being a pescetarian, it’s nice to opt out of a heavy meat meal. But when you want a break from too much dairy, and want to opt for something a big lighter – and something that won’t spike your blood sugar, check out these custards! And I just love the presentation with the ramekins (you can always pick some up at the Dollar Store I’m sure, or you may be able to find disposable foil ramekins too).
Wishing you all a Chag Sameach!
PS – how adorable is this vintage-style bird serving tray? I got it years ago at Macy’s and I love it so much!! It’s such a cute presentation for a Shavuos meal!
- 4 eggs
- 2 cups dairy-free milk, such as almond milk I like the brand Califia Farms
- 1/2 cup Swerve granulated style you can use regular sugar if you prefer
- 1 tbsp maple extract I like the brand Fronteir - you can find it at Whole Foods or on Amazon
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp (plus more) Swerve, confectioners style
Pre-heat oven to 350F. Spray 4 ramekins with coconut oil spray or coat the ramekins with a little bit of coconut oil using your hands (just so it doesn't stick as much) and place on a baking sheet.
Add all ingredients except the Swerve powdered sugar to a blender and blend for 10-15 seconds until fully mixed.
Pour in the custard into each ramekin and carefully place in the oven.
Bake for 20 minutes or until the center is no longer jiggly in the middle.
Wait until cool enough to handle (about 20 minutes) and dust with the powdered Swerve.
Serve, warm or cool. And try it topped with whipped cream or whipped coconut cream!
Don’t forget to check out Daniel’s Shavuot recipe: Cream of Potato Zucchini Soup