Lemon Lavender Custard

Spring has finally sprung (only two months delayed)! I was walking down the street today and noticed how happy people looked as they commuted by foot. After a long dreary winter, the sunshine and double digit temps are giving everyone that extra pep in their step. I mean, how couldn’t you feel good!

That being said, today I made a terrible mistake and was a little sad. Ok I’m being dramatic..I just ruined a lot of the work I did for gg this weekend (brb I need to pout a bit more). Anyways this past weekend I was supposed to go spend on the lake with my parents, but the weather was gross so they thought I should wait and just come next weekend instead. With a last minute open weekend I took full advantage and told nobody so I just could make recipes in my lonesome all weekend long… wow I’m so lame..jk I love it.

One thing you should know about me is I identify as in introverted extrovert. Basically I love being around people, but I thrive most during my beloved ‘me time’. Group situations and being social is awesome but also really gets to me if I don’t have that personal time after to refresh and recharge.  That time could be anything from reading, writing, meditating, listening to a podcast or even scrolling on my phone. Either way, it’s my time to do only what I want. Lately, mediation has been a big one that I’ve been mindful to incorporate daily and feel it has done wonders.

Looking back I’ve always been like this, but during my high school and university years I really tried to fight off the need for alone time because in my mind that wasn’t the ‘cool’ thing to do and felt the need to constantly be busy. I think this also was tangled in the high anxiety I suffered from before changing to a grainless lifestyle. Those were the awkward years I had to go through to learn more about myself.

Anyways, that’s a little off topic that I need to write an entire post on, but moral of today’s story is that my weekend opened up and I committed to a full ‘me’ weekend developing recipes in my kitchen. With the nice weather upon us and being at that age where friends are starting to get married, most of my upcoming weekends are filled with activities, so I was super pumped for a weekend in to say the least. I made FIVE new recipes to share for the week and was so happy with how everything turned out even down to the photos.

Unfortunately I’ve been busy the past couple days and didn’t take the time to download all the photos to my computer right away. Instead, I added a couple random photos of each recipe to my computer just to quickly see how they turned out as testers and now that’s all I’m left with..sigh

Why you may ask?

I was in a rush – I need to slow down and I know it! I put my computer in my bag without noticing the SD card was in the slot…so I crushed the memory card and ruined any hope of having my weekend recipe photos. I know it may not seem like a big deal, but this is a huge deal to anyone who creates online content or does anything with photography/video.

BUT that’s life and in the grand scheme of things it’s not the end of the world because I can still share the recipes with you using the few photos I have left (this recipe being the most of the photos saved).

So let’s get to chatting about the recipe for a quick minute.

Whenever I think of custard I think of my mom. Before her own food conscious awakening and severe digestive issues she was the queen of custard and yogurt. That’s what I always remember her having as a light evening snack.After switching to a gluten and dairy free diet she stopped eating both.

One of my favourite things to do is recreate classic recipes that people miss eating when changing their dietary lifestyle and this one is on point.

Made from only 7 basic ingredients, this recipe is gluten free, paleo, vegetarian, nut free and refined sugar free.

It’s so refreshing and perfect for this spring time weather!


Lemon Lavender Custard

Prep time: 5 minutes

Cook time: 1 hout

Makes: 6 servings


  • 4 eggs
  • 1 can full fat coconut milk
  • 1/4 cup maple syrup
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried lavender


  1. Preheat oven to 300°F.
  2. Combine eggs, milk, maple syrup, lemon juice and vanilla in a bowl, mixing until smooth, then sprinkle in lavender.
  3. Pour into six ramekin dishes or custard cups.
  4. Fill a baking dish 1/3 full with water and place custard cups inside.
  5. Bake for 1 hour to 1 hour 15 minutes.
  6. Refrigerate to cool before serving.

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