Banana Almond Milk Custard with Berries
Silky smooth custard infused with sweet banana and warm spices, creating the most comforting texture that melts on your tongue. This naturally dairy-free dessert feels like a gentle hug after Sunday brunch, especially when crowned with jewel-bright berries.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2 servings
Ingredients
- canola cooking spray
- 3 large eggs
- 3 tablespoonsunsweetened almond milk
- 1 mashed banana
- 1/2 teaspoonground cinnamon
- 1/4 teaspoonground nutmeg
- 1 pinchKosher salt
- 1/2 cupraspberries -- or berry of your choice
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350 F. Boil enough water to fill a small baking dish. Spray two 1/2 cup ramekins with cooking spray.
- 2
Combine the egg, milk, banana, cinnamon, nutmeg, and salt in a blender until smooth. Alternatively, use an immersion blender.
- 3
Divide the egg mixture between the ramekins and place in a small baking dish. Fill the dish with hot water to halfway up the height of the custard cups.
- 4
Carefully put the dish in the oven and bake for until the custard sets. Carefully remove the dish from the oven. Arrange the berries on top of the custard and place them under a broiler. Broil for 5 to ; the berries should start to burst. Remove the pan from the oven. Lift the ramekins out of the water and cool for before serving. Remember, the ramekins will still be hot. hot.