double layer lemon custard with strawberry compote

By foodiva

Ingredients

• BOTTOM LAYER //
• 16 ounces coconut milk
• 8 ounces almond milk
• 1/3 cup coconut sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• TOP LAYER //
• 1 cup cashews, raw and soaked for at least 4 hours
• 1/2 cup macadamia nuts, raw and soaked for at least 4 hours
• 1 cup almond milk
• 3 dates, pitted (or use 1/4 cup maple syrup)
• 1 teaspoon vanilla extract
• juice of 2 meyer lemons (or 1 large lemon, adjust to taste)
• pinch of sea salt
• 1/2 tablespoon lemon zest
• STRAWBERRY COMPOTE //
• 2 cups strawberries, frozen
• 1/2 cup strawberries, fresh and sliced in half (for garnish)
• 1 tablespoon chia seed, ground
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon extract

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
First, have cashews and macadamia nuts soaking during prep and chill time for the custard.
BOTTOM LAYER //
In a medium saucepan, combine all "bottom layer" ingredients and whisk together until it is smooth.
Stir over medium heat and stir constantly until it begins to boil.
Reduce heat to low and continue to stir until it thickens (this happens quickly if you're not on low heat so be careful!).
It should be thick enough to coat the back of a spoon.
Using the serving dishes you're going to serve this custard in, pour the mixture evenly (I like using 2 ramekins).
Leave about 1 inch at the top of the ramekin for the top layer.
Put in the fridge to cool for at least 2 hours or until set well.
In the meantime, work on the next two layers.
TOP LAYER //
Blend all ingredients in the "top layer" ingredients in a high speed blender or processor until thick and smooth. Use your taste buds and adjust the lemon or vanilla seasonings to make sure it's your desired sweetness.
STRAWBERRY COMPOTE //
Bring strawberries to a simmer, the frozen strawberries will give off water and this will allow the mixture to reduce.
Add ground chia seeds and stir until everything is combined, simmer for 5 minutes or until thickened.
At this point, you can blend to make completely smooth or leave it with some chunks (I prefer it this way).
Lastly, add in lemon zest and vanilla extract.
Allow to cool in the fridge for at least 1 hour or until thick and set.
ASSEMBLY //
Take the custard ramekin, layer 1-2 tablespoons of the cashew cream, then finish by pouring the strawberry compote on top. Use as much as you wish- like I say in the notes, you'll have more cashew cream and strawberry compote left over.
Enjoy!

Instructions