Lemon Custard with Glazed Blackberries and Flaxseed Crumble

SERVES 6 Say hello to the gluten-free, dairy-free treat that blows dessert lovers’ minds at San Francisco restaurant Little Gem. Top this gluten free custard with syrupy Glazed Blackberries and Flaxseed Crumble or serve it solo. Either way, it’s intensely lemony and rich, so a little goes a long way.

GLAZED BLACKBERRIES
MAKES 18 GLAZED BERRIES Lightly coated in flavor-boosting honey and lemon juice, these blackberries are delicious atop chef Dave Cruz’s Lemon Custard (above), yogurt, or ice cream. Though best the day they’re made, they can also be stored in the fridge overnight.

2 tablespoons honey
1 tablespoon lemon juice
18 blackberries, whole or halved (depending on size)

In a sauté pan, warm the honey and lemon juice until the honey turns to syrup. Turn the heat to high and cook the syrup until it forms large bubbles, about 30 seconds. Add the berries and cook until just tender but still holding their shape, 30 to 45 seconds. Gently remove the berries with a slotted spoon and reduce any remaining juice to a thick syrup. Pour the blackberry syrup over the cooked berries and let cool. Stir to combine and store in the refrigerator.

FLAXSEED CRUMBLE
MAKES ABOUT 11⁄4 CUPS This recipe yields more than is needed to top chef Cruz’s lemon custard. But it can be stored, tightly covered, in a cool, dry place for up to 4 weeks and makes a great addition to parfaits, yogurt, or ice cream.

1⁄2 cup chopped gluten-free oats
2 tablespoons ground flaxseeds
1 tablespoon pumpkin seeds, chopped
1 teaspoon whole flaxseeds
1 tablespoon sunflower seeds
2 tablespoons coconut sugar
1⁄4 teaspoon kosher salt
1 tablespoon honey, preferably orange blossom honey
21⁄2 teaspoons olive oil
1⁄4 teaspoon gluten-free pure vanilla extract

Preheat the oven to 265°F. Line a rimmed baking sheet with parchment or spray with gluten-free cooking spray.

Combine the oats and seeds in a mixing bowl.

In a small saucepan over medium-high heat, combine the coconut sugar, salt, honey, and olive oil and bring to a boil. Remove the pan from the heat and stir in the vanilla. Pour the hot liquid over the oats and seeds and mix well. Spread the mixture in one layer on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until just golden. Let cool before using.