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. salt
- ~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.