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.
Ingredients
- 3 eggs
- 2 ripe bananas
- 1 can coconut milk
Instructions
- 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.
I’ll definitely be trying this soon!
I hope you enjoy it Mona! Let me know! Andrea
Love it! I use coconut milk and eggs to make dairy-free custard for “lasagna” in the crockpot. 6 eggs, 2cans coconut milk.
This sounds awesome and so easy. My husband wants me to switch to Paleo; I’m not so sure I can give up dairy though.
Kristia, I definitely have not given up the milk in my coffee each am.
Our version of paleo isn’t really strict. But it has been fun to really think about vegetables and how we can be eating more and making them appealing. That’s why I love the custard. It’s sweet without really being sweet. And I don’t miss added sugar at all. Keep me posted on how things go at your house. I’m trying to get some grilling recipes up soon so I can link them! Andrea
Molly – That sounds delicious! What do you do for the noodles? Vegetables? Andrea
Ooooo, I have all these ingredients right now! (not sure I have small enough dishes to make it in tho, will look). But will make this today methinks, thanks!
I’m already Dairy Free so no prob for me. 
Michelle – if you do make it – let me know what you think! Larger dishes will work – I just think you might need to adjust the cooking time? Andrea
Hi again. I made it just a few minutes after learning of this. I did have small enough dishes. I didn’t have a full size blender tho, so I used my food processor. And I used 2 and half bananas since needed to get rid of them all. It was YUM!! My husband also liked it. He did suggest I should sweeten it all a bit more using something like agave or coconut sugar. So will do that next time. Thanks again!
I posted your recipe and my review on my FB Page 
Lasagna recipe – in the crockpot, I layer thin length-wise slices of eggplant, zucchini, sweet potato and onions with browned ground meat and two cans of diced tomatoes. You can also add just about any other veggie (spinach, mushrooms…). I pour the 6 egg/2 cans coconut milk (blended w/a dash of italian spices and nutmeg) over the top. Cook on low for a few hours. It is kind-of a dairy/grain-free lasagna/greek moussaka style-dish, but with the italian spices, it leans towards lasagna. It was one of our favorite meals this winter, but would be great for summer with the abundance of veggies and oven-avoidance.
This recipe seemed to scream spices to me, so I added some cinnamon, cardamom nutmeg and vanilla. Yummy, and it smelled fabulous coming out of the oven!
Liz, I know it sounds goofy, but I felt if I added more than the eggs, banana and coconut milk to the recipe, it wasn’t only 3 ingredients.
However, I am a HUGE fan of cardamom. I’ve added vanilla and cinnamon before – but never cardamom. Definitely adding it next time. Thanks for the inspiration! Andrea
Thanks for the post and review Michelle! My girls are in your husband’s camp. They won’t turn their nose up at plain custards, but prefer a drizzle of maple syrup.
Andrea
I made this today w/1 mango and 1 banana. fantastic!! And for those who care, I’m guesstimating 75 carbs in the whole recipe, so about 12 carbs per serving (plus all that healthy fat and protein!)
Molly, I would never have thought to add mango. Brilliant suggestion! Andrea
Have you ever tried freezing it? I’ve been looking for WW friendly, make ahead breakfasts high in protein and this will fit the bill, I’m just afraid I won’t eat it fast enough to keep it in the fridge.
Laura, I don’t think you can/should freeze the custards, although I have never tried it. Have you calculated the WW points on it? I’m curious how many it would be. I will say I enjoy it enough for breakfast and an after dinner snack
If it’s low enough points…. Andrea
I calculated after I made it last night. Even with flax seed added, if you divide between 6 half pint mason jars it’s 3 points per jar. WOW! Bonus – my husband LOVES it.
Laura, Thanks for the points update. My MIL lost a ton of weight with WW and has been on the maintenance program for years. And I’m glad your husband likes it! Yea! Andrea
I don’t have the jars to cook it in, can I use another glass container? I was even thinking a smaller glass cake pan and putting it in a larger one with the water? would that work?
Yes Angie, a glass cake pan should work fine for the 3, 2, 1 Custard. Let me know if you like it, Andrea
This looks so good Andrea. I’m going to give it a try. I think my kids will even eat it. Thanks!
Can you use the low fat coconut milk…not that it really matters….but just curious
Hi Tracy, To be honest, I’ve never tried the lowfat coconut milk. However, I gotta think it’d work just the same. Sorry I can’t be more helpful, Andrea
I just tried this today and was surprised at how sweet it was! I was expecting not very sweet, especially since my bananas were not overly ripe (not really even any brown spots). Maybe it’s because I’m just finishing up Whole30, but I definitely would not want to add any sweetener. I can’t wait to try it with mango!
Hi Stacey, I’m so glad you liked the 3,2,1 Custard! It doesn’t seem like it would be sweet and rich, but it is, isn’t it! Thank you so much for letting me know you tried it. Andrea
I just wanted to “Thank you soo much” for taking the time to post this amazing recipe! This has been my paelo go to before bed snack at night. I am nursing my 9 month old dd and this is perfect for a great healthy snack! Thank you! P.S. my two older kiddos love the small glass mason jars I bought and use them as cups!
Jennifer, This comment just made my day! I am so glad that you enjoy the paleo custard. Andrea