Paleo Vanilla Custard
Ingredients
- 3 cups unsweetened canned coconut milk
- 6 eggs
- 3/4 cup maple syrup
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325, prepare 4 oz ramekins in a pyrex dish
- Blend the coconut milk and maple syrup in a blender.
- Add eggs and blend to combine fully
- Pour into ramekins
- Add enough water to the pyrex dish to cover ramekins 1/2 way up
- Bake for 55 minutes