Lemon Custard Cups
Lemon Custard Cups
8 custard cups
Chef Christina Pirello
Creamy luscious lemon custard nestled in light flaky pastry cups... a dessert that satisfies us on every level our craving for rich, creamy puddings, our love affair with pastry and our enchantment with desserts that are as beautiful as they are delicious. The rich flavor masks the light energy of this treat, which will leave you looking as delicious as you are, knowing that you are supporting your liver function as you nourish your sweet tooth.
2 cups vanilla soy milk
2 tablespoons brown rice syrup or honey
1 teaspoon pure vanilla extract
1 organic lemon, grated zest
1 pinch sea salt
2 tablespoons arrowroot dissolved in small amount of cold water
1 organic lemon juice, freshly squeezed
4 sheets phyllo sheets, fresh or frozen, and thawed
Light olive oil as needed
1/4 cup ground almond meal
To Prepare the Custard
Combine soymilk, rice syrup, vanilla, lemon zest and salt in a sauce pan. Warm over low heat. Stir in dissolved arrowroot, stirring until the mixture thickens, about 3 minutes. Remove from heat and whisk in lemon juice. Transfer custard to a heat-resistant bowl and cover with plastic wrap pressed to the surface of the custard to prevent skin from forming. Preheat the oven to 375 degrees and lightly oil 8 cups of a standard muffin tin.
Lay 4 phyllo sheets on a dry work surface. Slice stacked phyllo into 6, 4-inch squares, making 24 squares. Press one phyllo square into each oiled cup. (Cover the balance of phyllo squares with a damp towel.) With a pastry brush, lightly oil each phyllo square and sprinkle with almond meal.
Repeat with a second phyllo square in each cup, turning it at a different angle, oil and sprinkle with almond meal. Repeat with a third square in each cup, turning, lightly oil, but do not sprinkle with almond meal, making a total of 8 cups. Bake until gold and crispy, about 6 minutes. Transfer pan to a wire rack and cool cups completely in pan before gently lifting the cups out.
Just before serving, loosen custard with a whisk and spoon to generously fill each cup and garnish with fresh berries.