Christmas, Christmas time is here, time for joy and time for cheer.
Oh sorry, you caught me practising for an upcoming karaoke session. Never mind me, this never happened.
Oh look, is that custard above!?
Yes, Christmas is coming up and my holiday baking has been through the roof, both annoying and delighting the other members of my family. The fridge is filled with food, but they love trying it anyway.
My mum’s a fan of the custard in particular.
Fudge as well. I’ve made an obscene amount for the past two years at Christmas. I’ve also been trying my hand at homemade chocolates and sweets.
However, with exams coming up, I’ve had to make big batches of everything at once and then freeze it and defrost it when it’s needed for gifts. I finally finished wrapping all of my gift boxes this morning so now I have boxes to put my gifts in.
Unfortunately, these can’t be put into gift boxes.
They are nice for a lighter dessert when you need a break from the heavier holiday fare.
The blender or a hand blender and a few ramekins is all you need aside from an oven and the ingredients of course!
Just blend everything together, taste and adjust the taste accordingly and then bake until the centres are not quite set, but the edges are and then leave to chill in the fridge for 3-4 hours and you have some lovely little banana lemon custard pots.
A little bit of cinnamon and honey drizzled on top is a nice addition to these.
Has anyone else been doing lots of holiday baking recently? Let me know what recipes you’ve tried that were really good!
Banana Lemon Custard Pots
Prep time: 5 minutes
Cook time: 15-20 minutes
Total time: 3 hours 25 minutes
Yield: 6 small ramekins/ 3 larger ones
Large banana (120 g)
- 240g / 1 cup
Fat-free vanilla/ lemon greek yoghurt **
- 16g / 2 tbsp
- 60ml / 1/4 cup
Milk of choice
- 1/3 cup
Low-calorie sweetener of choice
- Juice of
of one lemon
- Preheat the oven to 160°C/ 140°C fan assisted and set aside 6 small ramekins (or use 3 larger ones).
- Blend together the ingredients until smooth, scraping down the sides as needed.
- Divide the custard between the ramekins and bake for 15-17 minutes until the edges are set but the centres are still not quite set.
- Remove from the oven and allow to cool on a cooling rack until completely cool and then chill for 2-4 hours until set.
- Store leftovers in the fridge for up to 4 days.
Makes 6 small ramekins
Serving size: 1 small ramekin (1/6 of recipe)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||1 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 32 mg||11 %|
|Sodium 65 mg||3 %|
|Potassium 104 mg||3 %|
|Total Carbohydrate 13 g||4 %|
|Dietary Fiber 1 g||2 %|
|Sugars 6 g|
|Protein 4 g||7 %|
|Vitamin A||2 %|
|Vitamin C||3 %|
* To make vegan, replace the egg with a flax egg or add more banana and add an extra tsp of cornstarch
** Replace the yoghurt with dairy-free milk for a vegan option
To really add a lemon punch, add 1 tsp of lemon extract as well.