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.
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.
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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?Print
It’s as easy as dump, stir and bake for this flawless fruit custard!
- 1/2 c. butter (1 stick), melted OR ghee OR coconut oil (use the code STEWARDSHIP for 10% off at that site!) Update: Some readers responded in the comments that they found the custard a little too buttery/oily for their preference. Sometimes the butter may pool on the top of the custard. You can easily reduce the oil by half and still maintain the integrity of the recipe.
- 1/2 c. honey OR sucanat OR maple syrup OR 2 mashed bananas
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- 1/2 c. milk OR cream OR kefir OR yogurt OR coconut milk
- 4 eggs (one or two more won’t hurt if you need to use some up!)
- 1 Tbs. vanilla
- 1/4 tsp.
- ~2 c. fruit, frozen or fresh; enough to make an even layer in an 8×8 pan. Examples: blueberries, mango, cherries, peaches, raspberries, diced apple, blackberries, raisins, strawberries…
- 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.
* Sometimes the custard will “weep” after cooling. If you don’t like the look, add 1/2 cup of flour/almond flour next time.
* You may reduce the sweetener according to your preference. Sometimes I’ll mash one banana and only add 1 Tbs. honey, for flavor. Or I’ll do 1/4 c. honey and toss in a little extra fruit.
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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.