Mmmm, my favorite new breakfast!
Lemon Vanilla Breakfast Custard
Easy as hell to make.
In your blender, food processor, what have you, add:
4 eggs (you can replace some of it with egg substitute - maybe half)
3/4 cup coconut milk
3/4 cup half & half
1/2 cup heavy cream
(original recipe called for 1 cup each of half & half and heavy cream)
1/3 to 1/2 cup of sugar (I used Splenda)
1 tsp lemon extract
1/2 tsp vanilla extract
zest of 1/2 lemon (or I used 1 tsp of lemon juice - not reconstituted - use a bit more lemon extract if you don't have real lemons)
pinch of salt
Whiz it for a few seconds then pour in a 1 qt casserole (or individual custard dishes), set the casserole (uncovered) in a larger pan with enough hot water to come about an inch up the side. Bake at 300 degrees for about an 90 min. Center should still be soft but liquid). Refrigerate overnight. 4 generous servings.
This is delicious by itself - creamy and not too sweet - but I top it with a couple of tablespoons of a fruit puree I made with a bag of frozen mixed berries & cherries (whatever sounds good), simmered about 15 min with 1/4 c of water, 1/3 c Splenda (or sugar), 1 tsp of lemon juice and 1/2 tsp cinnamon. Cool it a little then send it through the blender. You can strain out any seeds if they bother you. It should be nice and thick, about the consistency of good chocolate syrup. If you want it thicker put it back in the pan and simmer on low to the desired consistency. Delicious on ricotta pancakes, too!
Easy as hell to make.
In your blender, food processor, what have you, add:
4 eggs (you can replace some of it with egg substitute - maybe half)
3/4 cup coconut milk
3/4 cup half & half
1/2 cup heavy cream
(original recipe called for 1 cup each of half & half and heavy cream)
1/3 to 1/2 cup of sugar (I used Splenda)
1 tsp lemon extract
1/2 tsp vanilla extract
zest of 1/2 lemon (or I used 1 tsp of lemon juice - not reconstituted - use a bit more lemon extract if you don't have real lemons)
pinch of salt
Whiz it for a few seconds then pour in a 1 qt casserole (or individual custard dishes), set the casserole (uncovered) in a larger pan with enough hot water to come about an inch up the side. Bake at 300 degrees for about an 90 min. Center should still be soft but liquid). Refrigerate overnight. 4 generous servings.
This is delicious by itself - creamy and not too sweet - but I top it with a couple of tablespoons of a fruit puree I made with a bag of frozen mixed berries & cherries (whatever sounds good), simmered about 15 min with 1/4 c of water, 1/3 c Splenda (or sugar), 1 tsp of lemon juice and 1/2 tsp cinnamon. Cool it a little then send it through the blender. You can strain out any seeds if they bother you. It should be nice and thick, about the consistency of good chocolate syrup. If you want it thicker put it back in the pan and simmer on low to the desired consistency. Delicious on ricotta pancakes, too!