After a heavy meal, this light and refreshing lemon pot de creme is the perfect finish. Last Shabbat I served a beef stew (super yummy but very heavy!) so I needed a really light dish to counterbalance. If you are having a meat meal, this non-diary dessert is perfect and is not as heavy as a creme brûlée and much easier to prepare!

{Gluten Free, Dairy Free, Parve}

Serves 6


  • 1 tablespoon lemon zest
  • 1/2 tablespoon of orange zest
  • 1/2 cup organic sugar
  • 4 eggs
  • 1/2 cup almond flour
  • 1 cup coconut milk (Full Fat)
  • 1 cup non-dairy yoghurt (ex. Almond milk greek style yoghurt)
  • 1/4 cup freshly squeezed lemon juice
  • Almond slivers for garnish


1. Preheat oven to 325 degrees F (160 degree C). In a medium size prep bowl, mix together the citrus zest and the sugar releasing the oil. Whisk in the eggs until smooth. Add almond flour, non-dairy yoghurt, coconut milk and lemon juice and whisk until combined.

2. Place six four ounce ramekins in a baking pan. Pour the mixture into the ramekins until 3/4 full. Pour hot water into the baking pan surrounding the ramekins until the water reaches halfway up the ramekins (don’t add too much where the water could boil/spill into the ramekins). Bake for 35 minutes until set.

3. Remove from the oven. Give a small shake to see if the custard has set. If not, add an additional 5 minutes. Lift out the ramekins and allow them to cool until room temperature. Cover and refrigerate until serving. When serving remove from the refrigerator and garnish with powdered sugar, almond slices and mint as you desire.

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