Name: Sugar-free baked matcha, vanilla and banana custards
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 4 eggs large; 2 1/2 cup banana chopped; 250 ml milk; 3/4 cup cream; 1/4 cup dates Medjool, pitted; 2 Tbs matcha; 2 tsp vanilla essence; macadamia nuts chopped, to serve

Recipe Disclaimer

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Ingredients (8)

4	eggs — large
2 1/2 cup	banana — chopped
250 ml	milk
3/4 cup	cream
1/4 cup	dates — Medjool, pitted
2 Tbs	matcha
2 tsp	vanilla — essence
	macadamia nuts — chopped, to serve

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Method:

Pre-heat the oven to 180°C.

Place all of the ingredients in a food processor and puree until smooth. Divide the mixture between 8 ramekins and place them in a water bath. Ensure that the water comes half way up the sides of the ramekins.

Bake for 20 minutes until set but slightly jiggly.

Puddings can be served warm. Or serve it cold after refrigerating for at least 1 hour or overnight.

Sprinkle some macadamia nuts on top of each dessert and garnish with mint, if you prefer.

Tips:

If you are not too worried about going completely sugar-free then feel free to add an extra splash of honey or maple syrup to sweeten it before baking the custards.

The tops of the puddings will discolour slightly after being baked due to the bananas but the insides will still remain green from the matcha.

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