There are only 3 real food ingredients in these quick and healthy custards.
Can you guess why this is 3, 2, 1 Custard? Um hum. You use 3 eggs, 2 ripe bananas & 1 can of coconut milk.
3, 2, 1 Custard is my new favorite breakfast treat. The flavor is exactly like banana bread – but these custards are gluten-free and free of any added sugar!
In case you have never cooked custards, they cook in what’s called a water bath. Simply place your custards in a baking dish large enough to hold them, then add hot water about 1 inch up the sides of the custard cups. Using a tea kettle and pouring it in while the custards are on the oven shelf eliminates a lot of spills.
I use half pint mason jars to make my custards. This makes the custards easy to store in the fridge. Plus, it makes for a nice breakfast on the go! If you fill the mason jars about 2/3rds of the way full it makes 6 custards. It also leaves room for toppings. My girls enjoy cinnamon, walnuts and a bit of real maple syrup on theirs. I’m partial to a bit of toasted coconut, and I love adding about a teaspoon of pumpkin pie spice to the blender too!
Looking for cheap coconut milk? Here’s how I save on buying organic coconut milk.
- 3 eggs
- 2 ripe bananas
- 1 can coconut milk
- Preheat oven to 350.
- Crack eggs into a blender. Add bananas and coconut milk. Blend.
- Place 6 half pint mason jars in a baking dish large enough to hold them.
- Divide custard batter evenly between the mason jars.
- To cook custards in a water bath, pour one inch hot water into pan surrounding mason jars.
- Bake for 45 minutes.
- Allow to cool in the water bath before refrigerating.
Looking for more Paleo suitable recipes? Try Stuffed Eggplant.
Are You Tired of Processed Crap?
Subscribe Today and Download My Free Healthy Grocery List. It's your cheatsheet to a less processed life. Then, each week, I'll help you take charge of your health by emailing you the best real food recipes and non-toxic DIYs.