Paleo Recipes – Cavegirl Cuisine

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Key Lime Custard ~ Paleo-Style!

Key Lime Custard ~ Paleo-Style!

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Ingredients

  • • 1/3 cup key lime juice
  • • 2 tablespoons key lime zest
  • • 5 tablespoons ghee or organic butter
  • • 5 egg yolks
  • • 1 teaspoon vanilla
  • • pinch of sea salt
  • • 1/2 teaspoon arrowroot
  • • 1/4 cup raw honey
  • • Topping:
  • • 1/4 cup almond meal (or preferred nut meal) + an additional 2 tablespoons
  • • 1/4 cup organic coconut palm sugar (or preferred sweetener)
  • • 1 tablespoon water

Directions

  1. Preheat oven to 350 degrees F.
  2. In a double boiler on medium heat (or a pot on a pot with water), add the lime juice, lime zest, butter, egg yolks, vanilla, salt, arrowroot, and honey. Whisk until combined.
  3. In a 8x8 baking dish, place 4 ramekins or small custard dishes.  Pour the ingredients from the double boiler evenly into the dishes.  Add water to the outside of the dishes in the 8x8 dish so that the water is approximately halfway up the sides of the small custard dishes.
  4. Cook for 20 minutes.
  5. In a small saucepan, mix the topping ingredients over medium heat for about 2 minutes until mixture thickens.
  6. Remove custard dishes from the oven.  Evenly distribute the saucepan ingredients.  Sprinkle with additional almond meal if necessary.
  7. Cook for an additional 10 minutes.
  8. Refrigerate for at least 2 hours.
  9. Enjoy!

Ingredients

  • 1/3 cup key lime juice
  • 2 tablespoons key lime zest
  • 5 tablespoons ghee or organic butter
  • 5 egg yolks
  • 1 teaspoon vanilla
  • pinch of sea salt
  • 1/2 teaspoon arrowroot
  • 1/4 cup raw honey
  • Topping:
  • 1/4 cup almond meal (or preferred nut meal) + an additional 2 tablespoons
  • 1/4 cup organic coconut palm sugar (or preferred sweetener)
  • 1 tablespoon water

Directions

  1. Preheat oven to 350 degrees F.
  2. In a double boiler on medium heat (or a pot on a pot with water), add the lime juice, lime zest, butter, egg yolks, vanilla, salt, arrowroot, and honey. Whisk until combined.
  3. In a 8x8 baking dish, place 4 ramekins or small custard dishes.  Pour the ingredients from the double boiler evenly into the dishes.  Add water to the outside of the dishes in the 8x8 dish so that the water is approximately halfway up the sides of the small custard dishes.
  4. Cook for 20 minutes.
  5. In a small saucepan, mix the topping ingredients over medium heat for about 2 minutes until mixture thickens.
  6. Remove custard dishes from the oven.  Evenly distribute the saucepan ingredients.  Sprinkle with additional almond meal if necessary.
  7. Cook for an additional 10 minutes.
  8. Refrigerate for at least 2 hours.
  9. Enjoy!
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