ChelseaJoy
Dairy Free Banana Custard
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5
Egg Yolks
1/4 cup
Honey
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3
Bananas
1 can
Coconut Milk
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1 tablespoon
Lemon Juice
1 tablespoon
Vanilla Extract
1/2 teaspoon
Cinnamon
1/4 teaspoon
Sea Salt
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Let's get started!
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Whisk egg yolks and honey
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Saute bananas in ghee or coconut oil
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Add coconut milk and bring to almost boiling
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Use an immersion blender to blend until smooth. Return to heat.
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Temper the eggs by gradually adding hot milk mixture to the egg yolks while whisking
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Add the tempered eggs back to the coconut milk mixture over medium-low heat
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Cook, stirring frequently, for at least 15 min
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You'll know it's done when it's thick enough to coat a spoon
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Pour the finished custards into ramekins
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Set in the fridge for at least 2 hours. Enjoy!
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ChelseaJoy
Chelsea Joy
Cooking shenanigans (mostly gluten free/paleo) with a side of cats, coffee, and CrossFit.
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