Posted by Kathy Lee | File under :


Serves 8
It's no trouble at all to have some of these smooth and wholesome high-protein treats in the refrigerator for after-school snacks, dessert, or a quick breakfast.

8 eggs
4 cups milk
1/2 cup honey or maple syrup
2 teaspoons pure vanilla extract nutmeg, preferably freshly grated

Preheat the oven to 3500
Blend the first four ingredients together in a blender. Pour into oven-proof dessert cups.
Place the cups in a shallow pan and pour boiling water into the pan to a level about half way up the sides of the cups.
Sprinkle the tops of the custards with grated nutmeg. Bake for about 1/2 hour or until the custards are firm and lightly golden.
Chill several hours before serving.
Cashew Custard: Reduce the milk to 3 cups and add 1 cup of cashew butter.
Peach Custard: Reduce the milk to 3 cups. Add about half a fresh peach,
peeled and sliced, to each dessert cup, before pouring in the custard.
Coconut Custard: Use coconut milk (see Appendix) instead of milk. Before you add any honey or maple syrup, taste — the coconut milk may be sweet enough. Sprinkle grated coconut on top instead of nutmeg.
Banana-Coconut Custard: Make Coconut Custard, adding 2 bananas to the blender.


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