I’ve struggled with how to introduce this fantastic fruit custard dish.
At first, I thought I would wax eloquent about how wonderfully flexible this recipe is, allowing you to
butcher experiment with the ingredients, sub out virtually EVERYTHING based on dietary needs or what’s left in the fridge, and still have a delicious creation.
This post is from contributing writer Bethany Wright.
Then I thought I would describe how EASY it is to make. How it only dirties one bowl, one measuring cup, one measuring spoon, one whisk, and one pan. How it simply requires a stir and then baking. No separating the eggs, no whipping the egg whites. Simply dump and bake.
Or, I could rave about this being the perfect blend of creamy and fruity — yet can involve very minimally added sweetener.
How it’s power-packed with protein and can be served for dessert – or breakfast.
How you can make it completely sweetener-free by substituting a mashed banana for the sugar/honey.
THEN I thought about telling you how this recipe is a money saver for using up over-ripe fruit or those little tidbits of frozen/freezer-burned fruit you have stashed in your ice box.
Nah. Instead I’ll just say this is the best dessert-that-you-can-eat-for-breakfast that we have EVER had. It makes a regular appearance on our family table. Company always raves about it, particularly our blueberry-mango custard. So instead, I leave you with a picture to tempt your taste buds.
Warning: I recommend doubling this recipe. It goes fast… and you can eat it for breakfast, remember?
| Fabulous Fail-Proof Fruit Custard Recipe
Recipe type: dessert
Prep time: 5 mins
Cook time: 35-45 mins
Total time: 40-50 mins
Yield: 6 servings
It’s as easy as dump, stir and bake for this flawless fruit custard!
Note: Ingredients often use affiliate links to Tropical Traditions, Amazon and Vitacost, but obviously you should shop for the best price and try to keep your dollars local when you can.
- Place butter in an 8×8 pan. Place pan in the oven while it pre-heats to 350°F. Remove pan once butter is melted, and set aside.
- In a bowl, whisk together honey, milk, eggs, vanilla, salt, and melted butter. (Note: while you can mix these ingredients in the actual 8×8 pan, if your pan is hot it may cook the eggs into scrambled bits. Ask me how I know! But by all means, feel free to try.)
- Dump your choice of fruit evenly in the pan. Pour the batter on top.
- Bake 350°F for 35-45 minutes until custard is set (set on the edges, but slightly jiggly in the middle, like baking a pumpkin pie). Remove and let rest for a few minutes. As it cools, it will firm up. Enjoy warm or chilled.
- Note: Sometimes the custard will “weep” after cooling. If you don’t like the look, add 1/2 cup of flour/almond flour next time.
- Note:You may reduce the sweetener according to your preference. Sometimes I’ll mash one banana and only add 1 TB honey, for flavor. Or I’ll do 1/4 cup honey and toss in a little extra fruit.
What fruit combinations are you going to try with your Fabulous Fail-Proof Fruit Custard?
Bethany lives in Ohio with her wonderful husband, delightful 5-year-old daughter, and adorable 2-year-old son. When she’s not busy making a disaster in the kitchen, she enjoys taking all-day cycling excursions with her family and reading books. She comes from a long line of cooks, including ancestors who were chefs to German royalty. Despite her chops in the kitchen, she is completely unskilled at vegetable gardening. (Her consolation is knowing that in a zombie apocalypse, her role would be the town baker and not farmer.) A long-time KS reader, Bethany is thankful for Kitchen Stewardship’s baby-steps and Monday Missions that have completely transformed her family’s life.
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Disclosure: There are affiliate links in this post to Amazon, Tropical Traditions and Vitacost from which I will earn some commission if you make a purchase. See my full disclosure statement here.