It worked! Today I invented a recipe based on a recipe I found in a waiting room at my hair salon. Go figure, right? The recipe was for a simple egg custard, baked in mason jars, and it called for a bunch of eggs, salt, sugar, vanilla, and milk. But I started thinking…what happens if I sub almond milk, drop the sugar, add some fruit….the next thing I knew I had my hair in foils and a new recipe was born!
So here it is, my clean version! This recipe makes enough for three medium sized jars (8oz).
Custard:
3 eggs
1.5 cups almond milk
1 tsp vanilla
1-2 overly ripe bananas (I used 1.5)
cinnamon
Berries, if desired (today I threw in some frozen berries)
Topping:
1 cup oats
1/4 cup almond meal (whole nuts work fine, and they don’t have to be almonds– you’ll make it into meal anyway)
1/4 cup coconut flakes (optional!)
To prepare custard:
Mash banana with fork until it becomes nearly liquid. In a separate bowl, mix eggs and milk until almost foamy. Add vanilla, cinnamon, and banana and mix until it’s pretty smooth.
To prepare crust:
Put oats, coconut, and almonds into food processor. Blend until it forms a powder.
Fill each jar evenly with custard mix. If you want to add berries, add them here. Then top with crust mix and pat smooth. Place the jars into a baking dish and fill the dish with boiling water–half way up the jars is probably best, but my dish was too shallow so it only came up about a quarter of the way. Bake at 350 for about 45 minutes. Custard and juice from berries will start to move up into the crust.
Enjoy! Each jar contains 1/3 cup oats, 1 egg, 1/2 banana, a few berries, and 1/2 cup almond meal. I calculated this at about 250-300 calories, depending on the brands you choose and what you put in it. For instance, you could do without the coconut and slightly reduce the almond meal. And I bet for my vegan friends, you could sub tofu for egg…maybe I’ll try it and let you know how it goes!
Mmmmmm….. so does it taste as good as it looks??
Yes it does! It passed the kid-test, though she recommended that I make the “mushy part” a little sweeter–so next time I’ll add stevia to to the custard. 🙂