Sugar-Free Banana Caramel Custard

This recipe provides a detailed breakdown to ensure the perfect creamy texture without the use of processed sugars or flours.

For the Custard Base:

Milk: 2 cups (can use whole milk, almond milk, or coconut milk).
Egg Yolks: 3 large yolks (provides the richness and set).
Sweetener: 3-4 tbsp of a granulated sugar substitute (like Erythritol or Monk Fruit).
Cornstarch: 2 tbsp (alternatively, use 1/4 tsp Xanthan Gum for a lower-carb thickener).
Vanilla Extract: 1 tsp.

For the Banana Topping:

Whisk the base: In a medium saucepan (off the heat), whisk together the egg yolks, sweetener, and cornstarch until smooth.
Add milk: Slowly pour in the milk while whisking constantly to prevent lumps.
Thicken: Place the pan over medium-low heat. Stir continuously with a whisk or wooden spoon. Do not let it boil vigorously; a gentle simmer is enough to thicken the mixture until it coats the back of a spoon.
Finish: Remove from heat and stir in the vanilla extract. Pour the custard into individual glass bowls or ramekins.
Chill: Let them cool to room temperature, then refrigerate for at least 2 hours to set.

Melt: In a small skillet, melt the butter over medium heat.
Caramelize: Add the sliced bananas and the sugar substitute. Cook for 2-3 minutes, gently turning the slices until they are soft and the “sauce” has thickened into a golden syrup.
Assemble: Carefully spoon the warm banana mixture over the chilled custard bases.

Smooth Texture: If you notice any small bits of cooked egg in your custard, simply pour the mixture through a fine-mesh strainer before chilling.
Dairy-Free: This works beautifully with full-fat canned coconut milk for an extra creamy, Mediterranean-style finish.
Storage: Keep these refrigerated. They are best enjoyed within 2 days to keep the bananas from becoming too soft.