If you've never heard of 1-2-3 Custard, brace yourself. It's life changing. I'm talking whole new world, brand new enthusiasm for dessert, give me seconds, thirds and fifths life changing.
When I first discovered this totally Paleo custard recipe from Primal Kitchen, that's how I felt. Before that, I didn't know what I was missing, and then BOOM! My definition of "favorite party dessert" was redefined.
It's not just that this recipe is easy (because it is, seriously easy), it's that it is adaptable, and reminds me of those pretty fruit tarts that you might buy in a French bakery. When I was a kid, my dad would make the custard and I would get to layer the fruit in concentric circles over top. So it's a little bit fancy, a little bit nostalgic, and a lot a bit easy. Win-win!
So more on this easy bit, in case you don't believe me yet. Like most recipes, I've adapted the original custard recipe to my own preferences. Instead of baking the custard in ramekins, I temper the filling over the stove until it turns into a thick pudding. Then I just spoon the mixture into dishes and let it chill.
Bottom line: Three ingredients. Three steps. That's it! See...
1 can of coconut milk, two bananas, and three eggs (that's where the 1-2-3 comes from... get it?). Then you just:
The proof is in the pudding! ;)
I'm not a fan of mega sweet desserts, but I know one thing about this dessert: it's good whether you're Paleo, health conscious or even just into sweets. Somehow, coconut milk + bananas + eggs = silky, creamy marvelousness.
You make this for dessert, and your guests might get so excited they'll ask to be a part of the photo shoot. True story. -------------->
(Weird, but also sort of awesome.)
Serves: 7 | Total Time:
- Optional: 1 recipe Paleo Pie Crust*
- 1 13.5-ounce can coconut milk (full-fat)
- 2 bananas
- 3 eggs
- Optional: vanilla
- Fruit of choice for decorating
- Prepare pie crust according to directions (prepare it in one pie pan for 1 large tart of divide it among small dishes for individual tarts).
- In a blender, combine the coconut milk, banana, and egg. Add vanilla if using. Puree until smooth.
- Pour the custard mixture into a sauce pan. Heat over medium-low heat. Stir with a whisk frequently. If you see the bottom begins to cook faster than the rest of the mixture, reduce the heat further. Book uncovered for 30 minutes, until the mixture thickens and reaches a pudding consistency.
- Spoon the pudding into the dishes (or crust). Cover loosely with plastic or another lid. Place in fridge and allow to set for 2-3 hours.
- Top custards with fruit in concentric circles. Keep in fridge until ready to serve.