Egg custards are definitely one of my weaknesses. They take me back to when I would visit my Nanan and she would always have egg custards in the fridge as an after dinner treat! Shop bought ones really aren’t great though as they tend to be loaded with sugar. And as delicious as they are, I would rather not have to worry about going over my macros. Enter > the 123 Paleo Egg Custard! I found this recipe a while back on a foodie blog and stored it in my brain - and with there only being three ingredients, it was quite simple!
All you need:
- 3 Eggs
- 2 Ripe Bananas
- 1 can of Coconut Milk
Pre-heat your oven to 180 degrees. Firstly, you need to crack your eggs and pop them into your blender. Then you can add you bananas and coconut milk. For ease of blending, slice your banana up into small pieces to avoid lumps!
Once you have made sure you have a silky smooth consistency, pour your mixture into a pouring jug. Then you can divide the mixture between your ramekins. This recipe makes 6 servings so it is ideal for when you have friends over.
Now you need to place your ramekins into a large and deep baking tray and fill it with hot water to about an inch in height. Then you can place your ramekins carefully in the tray.
Now you can put your tray into the oven and leave it to bake for 45 minutes. Once cooked, take the tray out the oven and leave the ramekins in it until the water cools before you refrigerate.
And that’s it! The macros for each serving are as follows: