Tai-Lin的日记, 2018年01月12日

T, you've done a fantastic job, I'm so proud of you! rt  

If you want a keto recipe for lemon custard made with cauliflower and NO crust Tai-Lin let me know! LOL I still wouldn’t suggest eating all of it though! LOL For about the last year I’ve been experimenting with crustless custards that I hide vegetables in and eat in place of meals. ( I have the tastebuds of a toddler! 🤷🏻‍♀️) 😚 

Nice drop 👍 

Thank you rt, my friend. So glad you popped up. Hope you are doing well! 

smprowett, yes, please, i would love the recipe. I love custard, and i love veggies! Never tried the combination, but sure sounds worth trying! 

Thank you ClarityAnn and Draglist! 

Im a huge fan of lemon so that sounds delicious to me, what a great reward on your journey to success. being able to have lemon pie and a nice loss to boot... sounds like you on the right track to success;) 

Just don’t expect it to taste like the full sugar version! LOL but Iove custards and lemon too! 

1 medium lemon with peel, 2 c frozen cauliflower riced(grated fine while frozen can use fresh) 2 packets stevia w/o dextrose and w/inulun if possible, 1 packet sucralose, (may add 1 or 2 pkt saccharine I don’t), 1dash salt, 1 tsp vanilla extract w/no sugar, 1 c unsweetened almond milk w/ vanilla, 8 oz. full fat cream cheese, 4 lg eggs, 1T coconut oil, 4 T coconut flour Use small grater to grate peel of lemon. Rice cauliflower in processor. In blender use pulp and juice of lemon(deseed). Add cauliflower, sweeteners, salt, vanilla, &almond milk to lemon let the flavors marry in fridge overnight and infuse the cauliflower if you wish. Or continue by adding and blending the cream cheese in thoroughly. As last step add eggs and mix for 30 second or so. No more or custard may separate! 

To cook: In 400F oven melt coconut oil in glass 9” pie pan. Use it to greas sides. Sprinkle coconut flour over oil and use fork to toss and spread evenly over bottom. Place a separate baking pan on the bottom baking rack with 1” of water in it. Pour contents of blender gently over coconut flour prepared pan and place on middle rack over bath. Bake 15 min at 400F then reduce temperature to 350F and bake for an additional 35-45 min until knife inserted in center comes out clean and tops is delicate golden brown. Makes 8 servings.