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Lemon Custard Cups

These yummy little vegan treats are loaded with a delicate lemon custard swathed in flaky phyllo dough. Does it get better?

2 cups amasake 
2 tablespoons brown rice syrup 
1 teaspoon vanilla extract 
1 pinch sea salt 
2 tablespoons kuzu 
1 each lemon -- juiced 
4 sheets phyllo dough 
1/4 cup olive oil 
1/2 cup bread crumbs 
1/2 cup berries 

Heat the amasake, syrup, vanilla and salt in sauce pan and heat slowly to simmer, reduce to low. Dissolve kuzu in water and add to pan, cook to thicken. Remove from heat and whisk in lemon, transfer to bowl and cover with plastic to prevent skin. Lightly oil muffin pan, preheat to 375 degrees. Stack the phyllo and cut into 8 equal portions and press into muffin cups, brush with oil and sprinkle with breadcrumbs. Bake for 6 minutes and then cool. Whisk custard to loosen, portion into cups, garnish with berries. Makes 8 servings. 


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