I am often on Pinterest seeking out new project to undertake or recipes to try. I pin lots of paleo recipes, but as a person who just likes to cook, I also pin things that are not necessarily “allowed”. Some things are better left as they are, like gelato. I love cookies and I’m not going to mess with them. They are a deity and should be respected as such.
Other things, such as this custard pie, can be modified with great results. My main modification that was diet specific to this recipe was changing the flour. The original recipe, by Mama Steph (ETX in the house!) calls for all purpose flour. I’ve been trying to stay away from it since the holidays and save for a few bites of General Tso’s Chicken here and there, I have been successful. I like using almond flour since it’s one of the nut meals that most resembles regular flour and because of it’s high protein content.
I also used grade B maple syrup instead of refined sugar and coconut sugar instead of turbinado for the topping. In the end, what you get is a perfectly delectable, not so guilt-inducing dessert that can be whipped up in a little over an hour (or 45 minutes if you’re like me and like your dessert to singe your lips off).
So as (the 10th) Dr. Who would say, “Alons-y Alonso!”
Makes one 10 in. pie.
Creme Brule Pie
1 1/2 cup whole milk
1 tsp of vanilla extract
1/2 cup almond flour
1/2 cup grade B maple syrup
Coconut sugar (to taste)
Coconut oil (for greasing the pie dish)
Preheat the oven to 350 degrees F. Grease your dish liberally. Or conservatively. This isn’t a political dessert.
Pour the mixture into your (hopefully not as cheesy as mine) pie dish. Sprinkle with the coconut sugar. Put the dish in the oven and set a timer for 45 minutes. It will be done when you can’t take it anymore. Or when a knife inserted in the center comes out clean. Whichever comes first.
Your finished creation should look something like this. It will be very puffy straight out of the oven and shrink as it cools. Cover it up and put it in the fridge… or just get yourself a slice, like I did. FOR THE SAKE OF EXPERIMENTATION.
If I was serving this dish for anyone besides my family (realistically it’ll be gone by the time I have to pick the boys up from school), I would use the original ingredients, gluten-laden and all. But since it’s just for us (for me), modifications are encouraged.
As I type this up, I realize that substituting some heavy cream for part of the milk would make the texture all the more velvety and like true creme brûlee.
So don’t just sit and stare! I bet you have most of the stuff in your kitchen already. Go try it and save me a slice. I’ll bring my bib.