Happy Harry Potter Week!
So far you've received recipes for:
After a brief HP birthday cake recipe yesterday, I'm back to my muggle version of magic. Magic with an Instant Pot. Today, you get an Instant Pot recipe, and a paleo version at that. Though, I'm giving you a break with the lemon and hooking you up with a cold, tart, and so very yummy dessert recipe.
This Lemon Custard may be paleo aka dairy free and gluten free, yet it is delicious. I love that this custard takes me 5 minutes to mix and only 10 minutes in the pressure cooker. I love that the best compliment to custard is fresh fruit; I love that I don't feel heavy and gross after eating this healthier dessert.
Basically, I'm a big fan of this Instant Pot Paleo Lemon Custard, and you should most definitely make this deliciousness to taste it for yourself.
If you don't have an Instant Pot, what are you waiting for?
About a month ago, my good friend Emma took me to an international market here in Arizona. She is Chinese, and wanted to show me some of the fun Chinese items that could be found in that store. We got Mochi balls, a plethora of snacks for our family road trip, purple yams, coconut milk, and this canned coconut cream. I had never seen coconut cream before, but I also have never looked for it. I picked it up b/c I figured there'd be more than a few things I could make with it.
I'm so glad I picked it up, b/c I came across this recipe soon after and immediately knew what I would make Lemon Custard with it. The whole family loved the custard and agreed it was the perfect dessert to make with it.
What's your favorite thing to make with coconut milk or coconut cream?
Instant Pot Paleo Lemon Custard
Recipe: Alohamora slightly adapted from Paleo Cooking with your Instant Pot
Active Time: 5 minutes
Inactive Time: 10 minutes + chill time
Servings: 3 to 4 servings
1 c. coconut cream
3 egg yolks
2 Tbsp lemon juice
1/3 c. honey or 100% maple syrup
1 tsp vanilla
1 c. water
fruit of your choice for topping.
- Add the coconut cream, egg yolks, lemon juice, honey/maple syrup, and vanilla to a small/medium bowl or a blender. I use an immersion blender briefly to get the mixture free of lumps, but a quick moving whisk will do the same.
- Divide the mixture between 3 small ramekins or glass/ceramic bowls that can all fit in your instant pot.
- Pour the cup of water into the bottom of your Instant Pot/Pressure Cooker and place the 3 bowls of custard mixture into the pot.
- Secure the lid, close the pressure valve, and set the pot to manual, high pressure and 10 minutes.
- Once the cooking is complete quick release the valve, aka move the pressure valve towards you and it will let all of the pressure out.
- When safe, remove the custards from the pot and place the ramekins/bowls to the refrigerator for at least an hour to chill.
- Serve the custard cold and garnish them with a fruit of your choice and some lemon zest if you are feeling especially fancy.
- Store leftovers in a sealed container in the refrigerator.
Happy Harry Potter Lemon Custard Eating!
If you are wondering the Harry Potter connection to custard, it is most accurately connected to the Chamber of Secrets. Though, you do read about custard creams in the Goblet of Fire. However, those custard creams is in reference to an Oreo like cookie sandwich with cream in the middle.
In the 2nd book, after Harry and Ron had rescued Ginny, they were enjoying trifle when Hagrid came in after being in Azkaban. Trifle is usually layers of custard and fruit with cake and biscuit. However, I wanted a more simple and gluten free recipe. Hence the paleo custard version without cake and biscuit. Cookies are where it's at for me.
Enjoy! So yummy!