Frozen Primal Custard

By jennKI

This eggy last course, which combines the best parts of all my favorites – the sweetness of a cookie, the texture of a chilled cake, the satisfying warm flavor of a gooey brownie or buttered scone, ends the yen. It’s a bit of an in-between dessert; not quite the high-carb, sugar shock item that once came with trips to the Jewish bakery or Dairy Queen – those summer after-dinner memories! – but more of a cheesecake, a flan, or even, when frozen, a sweet and delicate Italian ice that tastes a little bit like egg nog.

Ingredients

• 5 eggs
• 2 teaspoon vanilla extract
• 1 can coconut milk
• 2 ripe bananas mashed
• ground cinnamon or nutmeg
• six petit creuset pots or other small stoneware dishes

Details

Servings 6
Adapted from marksdailyapple.com

Preparation

Step 1

Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and bananas. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and bananas from heat. Lower the heat on the water and keep it warm.

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk mixture to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.

Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.

To make frozen Italian-ice style custards, place stoneware cups in freezer for 3-4 hours after they refrigerate. Stoneware should be safe in the freezer, however do not place frozen dishes in a hot oven without allowing them to thaw first.

*Variation:*
I just made something similar the other night with one can of coconut milk, 3 eggs, 1 Tblsp coconut flour, & 2 ripe bananas. I added vanilla, cardamom & nutmeg, cooked on the stove then finished in Pyrex bowls in the oven with shredded coconut on top. The bananas added all the sweetness necessary. I love it warm with berries.