Lemon Ricotta Pancakes
without fruit toppings
|6 egg yolks, room temperature|
|2 1/2 tsp lemon zest|
|1 1/2 Cup coconut milk|
|1 vanilla bean|
|6 Tbsp BBF Organic Agave||
199 in stock
|2 Tbsp BBF Organic Coconut Sugar||
67 in stock
|for greasing BBF Naturally Refined Organic Coconut Oil||
Out of stock
Preheat the oven to 350°F.
Whisk egg yolks in a bowl until slightly thickened. Add the agave and mix well. Cut the vanilla bean in half, scrape the seeds out with a knife and add to the eggs. Add the lemon zest and coconut milk and stir to incorporate. Let stand for 10-15 minutes, then strain mixture. (For a more pronounced lemon flavor, leave the zest in the custard.)
Set 4 ramekins in a glass dish and fill the glass halfway up with hot water. Oil the ramekins with coconut oil and then pour the egg mixture into the ramekins. Place the dish in the oven on the middle rack and bake for 30-40 minutes, turning once so that the custard cooks evenly. The custard is done when it no longer looks liquid and wiggles slightly when you shake the pan.
Sprinkle coconut palm sugar on top of the cooked custard. Caramelize that sugar using a crème brûlée torch or the broiler.