My wife wanted to try something new in the kitchen. She asked me if I’d be interested in something sweet and all ‘Thai’d’ up. She didn’t have to ask twice. Sadly, it wasn’t that kind of sweet or ‘tied up’ that my wife meant. It seems my wife really had only one thing on her mind… a Quickie Custard.
Sometimes my wife prefers baking something quick and easy, like this Banana Coconut Custard. Don’t let how easy this custard is fool you. Despite its ‘down and dirty’ flair, it’s incredibly satisfying – and will have you coming back for more.
Here’s what you’ll need to make my wife’s Quickie Custard:
- 1 cup coconut milk
- ⅓ - ½ cups cane sugar
- 2 eggs
- 1 ripe banana
- 1 tsp coconut
- 1 tsp vanilla
- toasted shredded coconut (optional)
- Preheat oven to 350 degrees. Lightly oil 4-6 ramekins or oven-proof bowls. Place all ingredients, except shredded coconut, into a food processor or blender. Blend until combined. Fill ramekins ½ to ⅔ full and place inside glass baking dish. Fill glass baking dish with enough water to reach halfway up the sides of ramekins. Bake 45-60 minutes or until custard has set. Top with toasted shredded coconut, if desired.
Gregg & Mae