Thursday, May 31, 2012

Sugar-Free Lemon Custard (Gluten-Free, Vegan)






































This recipe is ridiculously easy to make but it requires a few ingredients you'll have to pick up at your local health food store (or online). Agar agar flakes, NuNaturals lemon stevia, and kuzu root starch are not exactly ingredients you can pick up at your local supermarket, but they're ingredients I keep on hand that last forever! Now, don't run away! Find a health food store or follow the links below to purchase them online. It's worth it. I used to love eating lemon pies, but since cutting out eggs and sugar, I haven't really been able to come up with an appropriate substitute.

Until today.

I remembered making a vegan lemon custard in my Whole Foods class last year, so I looked up the recipe, and there it was. A simple vegan recipe. All I had to do was get rid of the sweeteners in it and use stevia instead. This recipe is an adaptation of an adaptation by Mary Martha Shaw. I'm not sure who that is, but that's who is credited on my recipe. So once upon a time, Ms. Shaw apparently came up with an awesome recipe that was adapted by a Bastyr student. And now I am adapting it again. Ms. Shaw, I thank you, wherever you are.





































Sugar-Free, Vegan Lemon Custard (Print-Friendly Option) 

Ingredients:
3/4 cup full fat canned coconut milk
1/2 cup unsweetened applesauce
2 teaspoons agar agar flakes
Zest of one large lemon
50 drops NuNaturals Liquid Lemon Stevia
Dash of sea salt

1 tablespoon kuzu root starch
2 tablespoons water

Juice of one large lemon

Directions:
  1. Place the coconut milk, applesauce, agar agar flakes, lemon zest, stevia, and sea salt in a medium sized pot. Allow to sit for ten minutes, then bring to a gentle boil over medium-high heat. Once boiling, turn down to medium-low and allow to simmer for 15 minutes, stirring every few minutes.
  2. In a small bowl, stir together the kuzu root starch and water. After the 15 minutes, pour the water and kuzu into the pot, and stir constantly for 3 minutes while still simmering, allowing the mixture to thicken. 
  3. Take mixture off the heat and stir in the lemon juice. 
  4. Pour into a sieve and use a spoon to strain into 2 ramekins. The curd that's left is quite delicious, so go ahead and eat it! :) Put the ramekins in the fridge to set. Serve chilled and enjoy!
Note for the stevia haters: If you don't like stevia, go ahead and use your favorite liquid sweetener. The original recipe called for 1/2 cup liquid sweetener instead of applesauce, and no stevia.

Serves 2.

This recipe is linked to:
Wellness Weekends at Diet, Dessert and Dogs. Stop by for more vegan treats!
The Coconut Challenge at And Love it too. Love coconut? Find more recipes there!

It's almost June, lovely friends o' mine! Do you know what that means? It's almost my birthday month, and since this is a big year for me (30!!), I have a birthday surprise for you all coming up! Stay tuned... 

8 comments:

GF Gidget said...

For the non-vegans out there who are just avoiding eggs, plain gelatin might be a good substitute for the agar-agar. I buy my agar-agar at an Asian food store. It is super inexpensive there compared to natural stores.

laurelvb said...

Lemon curd. I love it! Better than chocolate dare I say? I'm waiting with bated breath for MY birthday month surprise, even if I won't be 30. Thanks for thinking of me. :-)

Iris said...

Thanks for the tips, lovely Ms. Gidget! :)

Anonymous said...

Is it possible to use yogurt instead of applesauce?

Iris said...

Anon- I have no idea, but you could certainly give it a try. Might affect the flavor or texture though... In fact, I would guess that more coconut milk might be a better option than yogurt. Let us know if try an adaptation and it works (or if it doesn't work)!

Anonymous said...

I wonder if arrowroot could replace the kuzu root starch? (of course I could just try :) but I wonder if you've tried that sub?)

Iris said...

Anon- I haven't tried it, but I think it would work.

SunnyB@andloveittoo said...

Iris, this looks fantastic! Thank you so much for linking in with this month's Ingredient Challenge Monday challenge!

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