Every time I go home to Idaho, my mom sees us packing up our van when it’s time to go back home. Just as we are barely have room for the children to fit into the van, my mom likes to say, “I have some raspberries in the freezer downstairs that you can take, or some frozen jam, or some bottled peaches, or some homemade applesauce.” My mom has this amazing garden, no seriously amazing!!! She works hard at it. It is a labor of love for sure and she shares all of the benefits of her hard work with others. Usually at this point, I would make my children double up on the seat belts to make room for the organic food. Do you know how much organic raspberries cost? I do, that is why I never buy them. My Mom is my regular supplier. I am pretty blessed in that way, since my raspberries seem to look like crap every year. I am still trying to grow them here in Utah! I never pass up on the chance to grab as many frozen berries as I can. They are perfect for my smoothies in the morning and desserts like this one. Luckily we usually can fit them in around everyone’s feet.

This is a great recipe if any of you have frozen fruit that you want to use for dessert. We still have some frozen peaches from last year, so I am thinking peach raspberry custard sounds good for dessert tonight. Maybe even served warm, topped with some coconut ice cream. I love how this recipe list all the different sweeteners and fats you can use. That is how real food cooking is. Just use real food, taste it before you cook and make sure it taste sweet enough for you. You can always adjust.

Warning: I recommend doubling this recipe. It goes fast… and you can eat it for breakfast, remember?

Fabulous Fail-Proof Fruit Custard Recipe

Recipe type: dessert
Author: Bethany Wright
Prep time: 5 mins
Cook time: 35-45 mins
Total time: 40-50 mins
Yield: 6 servings
It’s as easy as dump, stir and bake for this flawless fruit custard!
Ingredients
Note: Ingredients often use affiliate links to Tropical Traditions, Amazon and Vitacost, but obviously you should shop for the best price and try to keep your dollars local when you can.

1/2 c. butter (1 stick), melted OR ghee OR coconut oil
1/2 c. honey OR sucanat OR maple syrup OR 2 mashed bananas
1/2 c. milk OR cream OR kefir OR yogurt OR coconut milk
4 eggs (one or two more won’t hurt if you need to use some up!)
1 Tbs. vanilla
1/4 tsp. salt
~2 c. fruit, frozen or fresh; enough to make an even layer in an 8×8 pan. Examples: blueberries, mango, cherries, peaches, raspberries, diced apple, blackberries, raisins, strawberries…
Instructions
Place butter in an 8×8 pan. Place pan in the oven while it pre-heats to 350°F. Remove pan once butter is melted, and set aside.
In a bowl, whisk together honey, milk, eggs, vanilla, salt, and melted butter. (Note: while you can mix these ingredients in the actual 8×8 pan, if your pan is hot it may cook the eggs into scrambled bits. Ask me how I know! But by all means, feel free to try.)
Dump your choice of fruit evenly in the pan. Pour the batter on top.
Bake 350°F for 35-45 minutes until custard is set (set on the edges, but slightly jiggly in the middle, like baking a pumpkin pie). Remove and let rest for a few minutes. As it cools, it will firm up. Enjoy warm or chilled.
Note: Sometimes the custard will “weep” after cooling. If you don’t like the look, add 1/2 cup of flour/almond flour next time.
Note:You may reduce the sweetener according to your preference. Sometimes I’ll mash one banana and only add 1 TB honey, for flavor. Or I’ll do 1/4 cup honey and toss in a little extra fruit.

When I made this the other night with frozen raspberries, make sure you drain all the liquid after the raspberries defrost and then use the almond flour so that it doesn’t end up to runny. We loved it and had the leftovers for breakfast the next morning. We added a little coconut cream on top instead of whip cream. Delish!!

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