Friday, August 31, 2012

Peanut Butter Custard

My kids like to eat this with some apple slices for breakfast!  It would also be good for a simple, not-super-sweet dessert, maybe topped with a scoop of berry or apple pie filling.

Peanut Butter Custard
We made this dairy-free by using coconut milk.
  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk
Preheat oven to 350°.  Put all ingredients in a blender and blend until well mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased pie plate.  Place the dish(es) into a bigger pan and fill with water until 1/2 way up the sides of the dish.
Bake for 40 minutes or until custard is set and a knife inserted 1 inch from the edge comes out clean.  Remove the dish(es) and chill before serving.

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