Banana Almond Milk Custard with Berries
The almond milk, banana, spices, and broiled berries combine to give this delightful custard natural sweetness. I love it in the morning for breakfast, but it also makes a lovely dessert.
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
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 15 minutes 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 6 minutes; the berries should start to burst. Remove the pan from the oven. Lift the ramekins out of the water and cool for 5 minutes before serving. Remember, the ramekins will still be hot. hot.
Nutrition (per serving)
168
Calories
9g
Protein
18g
Carbs
7g
Fat
4g
Fiber
143mg
Sodium