A brûlée crust does take this dish out of the sugar-free category. It tastes wonderful without the crust. It just doesn’t look very beautiful.
We are the consummate rescuers of nearly wasted bananas. Over this past year, we’ve collected aged very brown bananas from various places and have been enjoying them in a variety of recipes. Our favorite, as of late, is a custard made out of the overripe bananas. It’s fantastically easy. It tastes wonderful. We’ve been regularly stocking our fridge with a batch and have guilt-free snacks for dessert on demand.
Since it’s made from overripe bananas, it has the not so lovely color of said fruit. The first batch we made, we served it with vanilla ice cream to mask the custard. On the next batch, I drizzled a chocolate ganache to pretty it up. Then I tried a brûlée top. If you are having a fancy dinner party, any of these options beautify the custard. But honestly, none of that is necessary. It tastes great just as it is. And, of course, it’s healthier au natural.
Banana Custard Au Natural
- 4 overripe bananas
- 3 eggs
- 3 tbsp coconut milk powder
- 1/2 tsp vanilla extract, optional
- Preheat oven to 350° F.
- Put all ingredients in a bowl.
- Use a stick blender to blend until smooth.
- Pour custard into 4 ramekins.
- Put ramekins in a glass baking dish.
- Fill baking dish with hot water. Water should surround ramekins as best you can (without spilling, of course)
- Bake for 45 minutes.
- Remove ramekins from water bath and allow to cool a bit before serving. Serve warm. Or store in refrigerator and eat chilled.