Banana oat smoothie custard tart
A custard-like filling made from the shelf's banana oat smoothie, baked in a buttered ramekin until set and lightly browned. The oats and milk do most of the work here, building a creamy dessert that reads like dinner when you're hungry for something warm and sweet.
About 170 calories a serving, 6 g protein, 14 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 bottle (about 8 oz) banana flavored oat smoothie
Staples
- 1 tablespoon butter
- 2 eggs
- pinch salt
- Heat the oven to 375°F (190°C). Butter two 8-ounce ramekins well and set them on a baking sheet.
- Whisk together the entire bottle of banana oat smoothie, 2 eggs, and a pinch of salt in a bowl until smooth and combined.
- Pour the mixture evenly into the prepared ramekins. Bake until the tops are set but still slightly tender in the center when you shake the pan gently, about 15 minutes. The custard will set as it cools.
Note Swap the eggs for 2 tablespoons flour mixed with 1 tablespoon water if needed. Leftovers keep for 2 days covered in the refrigerator; reheat gently or eat cold. Serve with a pinch of cinnamon or a drizzle of honey if you have it, or simply on its own.
On the label
WHOLE MILK, WATER, SUGAR, MILLED OATS, FRUCTOSE, MONO AND DIGLYCERIDES OF FATTY ACIDS, CARRAGEENAN AND GUAR GUM AS EMULSIFIER AND STABILIZER, ARTIFICIAL BANANA FLAVOR, SODIUM POLYPHOSPHATES, SODIUM ORTHOPHOSPHATE, SODIUM TRIPHOSPHATE, DISODIUM DIPHOSPHATE AS EMULSIFIER AND STABILIZER, STEVIOL GLYCOSIDES AND YELLOW NO.5.
Goya, yogurt, serving 240 ml, package 33.8 fl oz/1.05 Quart/1 L. Ingredients as printed on the label.
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Cooks as bananas, frozen fruit. Half of it left? Use up the bananas.