Baked Fresh Blueberry and Lemon Custard Serves 6 Ingredients: Avocado oil spray 12 large eggs, at room temperature 2⅔ cups unsweetened almond milk, at room temperature (or dairy milk) 1 teaspoon pure vanilla extract ¼ cup monk fruit sweetener (or real sugar) 2 cups almond flour (or white flour) 1 teaspoon fine salt 2 cups fresh blueberries 8 tablespoons icing sugar sweetener (Swerve) or real icing sugar 8 tablespoons sugar-free maple syrup (or real maple syrup) for garnish Zest from 1 fresh lemon Juice from 1 fresh lemon Food & Drink Directions: 1. Preheat the oven to 425 degrees F. (220 degrees C.). Lightly spray a 9- or 10-inch non-stick, oven-safe pan with avocado oil spray and place in the oven to heat for 5 minutes. 2. In a high-speed blender, combine all ingredients except for the blueberries, icing sugar and lemon zest and juice. Blend on high speed until completely smooth – about 1-2 minutes. (If you’re using white flour, you may need more milk to achieve a pancake batter consistency.) 3. Carefully remove the hot pan from the oven using oven mitts. Quickly and carefully pour the batter into the centre of the hot pan, then sprinkle with blueberries. 4. Immediately return the pan to the centre of the preheated oven and bake until browned and nicely puffed – about 20 to 25 minutes, until the top is golden. 5. Carefully remove from the oven. Let cool. It will deflate. 6. Flip the custard onto a dish or serving board/tray, so the bottom is on the top. 7. Sprinkle the top with freshly squeezed lemon juice. Leave it for a while to allow much of the juice to soak in. 8. Grate lemon zest over the top. 9. Dust the custard with sugar-free icing sugar (Swerve) or real icing sugar. 10. Cut in wedges and drizzle with syrup. Wine Suggestion: The added fresh lemon juice in the recipe balances the sweetness and actually shines brighter. For this reason, choose a brut sparkling wine with singing acidity to match the lemon tartness, bringing harmony to the palate. CSANews | SUMMER 2025 | 49
RkJQdWJsaXNoZXIy MzMzNzMx