Dessert / Food styling

Homemade Baked Lime Custard with Raspberries




Baking with gluten-free ingredients is something that we all should experiment with at some point, whether we are strictly gluten-free or simply reducing gluten for other reasons. As always, I am interested in finding and trying simple recipes, particularly ones that do not call out for adding any gums to replace the gluten.


Baked Lime Custard with Raspberries | Au Petit GoûtBaked Lime Custard with Raspberries | Au Petit GoûtWinter snow | Au Petit GoûtBaked Lime Custard with Raspberries | Au Petit Goût


This is one of them.  I am personally fond of millet flour, particularly for its light texture and powdery appearance.


Baked Lime Custard with Raspberries | Au Petit Goût


It is delicate and adds a natural nutty flavor to custards and breads. It’s also entirely gluten free. Millet flour is available in any organic market in the aisle devoted to gluten-free ingredients. The simplicity of this recipe appealed to me, because the flour is combined with just sugar, butter, coconut milk and eggs, and baked at 350 degrees for 20 minutes.


Baked Lime Custard with Raspberries | Au Petit Goût


Find fresh raspberries, and bake it in any of your favorite oven-proof little containers. Mix and match them, pleasing little ones and us. I can’t wait to find other recipes (dessert and others) using millet flour. If you happen to know of one that is a personal favorite, I would love to hear it.


 Fresh Raspberries | Au Petit Goût


Enjoy!Baked Lime Custard with Raspberries | Au Petit Goût

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Homemade Lime Custard with Raspberries
The credit for this recipe: La Tartine Gourmande
: dessert
: French
Serves: 6
  • 4 tablespoons (50 g) unsalted butter, soft + more for molds
  • 80 g cane sugar
  • 4 large eggs, separated
  • 4 tablespoons millet flour
  • 1 teaspoon baking powder
  • 1 lime, for juice and zest
  • 1 inch ginger root, peeled and finely grated
  • 1 cup coconut milk
  • Pinch of sea salt
  • 300 g raspberries
  • Confectioner’s sugar, to serve
  1. Preheat the oven to 350 F and butter 6 shallow wide bowls and set aside. In the bowl of a food processor, cream the butter and sugar together for a few minutes, and then add the egg yolks, one at a time. Beat until well incorporated.
  2. Add the millet flour and baking powder and beat until combined.
  3. Add the lime zest and juice and ginger.
  4. Stir in the coconut milk.
  5. Whip the egg whites firm with a pinch of salt and fold them in the previous batter.
  6. Divide the lime batter between the bowls and stud the custard with raspberries. Bake the desserts for 20 minutes or until the flan is set and the top is golden in color. Let cool and dust with confectioner’s sugar when ready to serve. I find the custard best eaten at room temperature.

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