A silky custard filling made from almond milk sets quickly in a hot pan and tops crispbread, building more like a open-faced tart than a dessert. The shelf's vanilla note carries through the whole thing. This is a weeknight dinner that leans sweet, and you can eat it warm.

Serves 2. 25 minutes, 15 at the stove.

About 1180 calories a serving, 26 g protein, 161 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Whisk together 3 egg yolks, 2 tablespoons flour, and a pinch of salt in a bowl, then slowly pour in 2 cups of the almond milk while whisking to make a smooth custard base. Pour the mixture into the pan with the melted butter and stir constantly over medium heat until it thickens and coats the back of a spoon, about 8 minutes.8 min
2. While the custard cooks, heat 2 tablespoons butter in a separate small saucepan over medium heat. Add 1 cup frozen berries and cook, stirring occasionally, until they break down and release their juice, about 6 minutes. Taste and add a pinch of salt if needed.6 min
3. Warm 4 pieces of crispbread or thin crackers in a 300°F [150°C] oven for 2 minutes. Spoon half the warm custard onto each piece of bread, then top with a spoonful of the warm berry compote. Serve at once while the bread is still crisp and the custard warm.
4. This turns equally good with fresh berries stirred into the compote in place of frozen, or with a drizzle of honey over the top. Leftover custard keeps covered in the fridge for three days and tastes good cold with fruit. You could serve this as a warm dessert after a light supper instead.

Note Swap the crispbread for sliced pound cake or buttered toast if you have them. Leftover custard keeps three days covered in the fridge and works cold with fruit. A small green salad beforehand makes this feel like a full dinner.