It sounds delish. I will try it. Could I trouble you for the banana custard recipe? I love pudding and custard, yet it is all too high in carbs made in the standard way. Thank you.
Page 398 in the FAT TO SKINNY Sugar Free Bakery book;
Banana Custard
Ingredients
2 eggs
1 cup unsweetened almond milk
1 teaspoon Banana extract
1 teaspoon Stevia
1 teaspoon ground nutmeg
Makes 4 small or 3 medium custards.
Directions
1. Preheat your oven to 325 degrees.
2. Put on a kettle of water to boil.
3. Place all ingredients in your blender except for the nutmeg and process for one full minute.
4. Pour your custard mixture into custard cups.
5. Open your oven door and pull out a center rack ¾ quarters of the way out.
6. Choose an oven safe baking dish with sides at least as high as the custard cups and place it on the oven rack.
7. Place the custard cups into the baking dish.
8. Pour hot water from your kettle into the baking dish high enough to come within ¼ inch from the top of your custard level in your custard cups.
9. Gently slide your oven rack back into the oven being careful not to slosh water into your custard cups.
10. Bake your custards for 45-50 minutes or until fully set. (toothpick comes out clean when inserted in the middle)
11. Remove your baking dish from the oven and using a large slotted spoon or spatula remove your custard cups and set on a rack to cool.
12. Serve cold or at room temp.
13. Top with a dollop of whip cream and a sprinkle of nutmeg when serving.
TIP- Drop 3-4 drops of yellow food coloring into the blender for a more festive color.
