This dish was exciting described as a French custard variation. I was
hoping to flex my bakers skills, yet it’s ease of composition makes it
appealing to the non-baker.  I would compare the dish to last week’s
peach omlete in texture and flavor except the execution made it a
standout low-carb/ calorie friendly dish that can be prepared for any
guest and is satisfying with a cup of hot coffee. I can’t wait to play
with other variations. The original recipe was made as a chicken curry
dish but we thought a berry version sounded more enticing so
blackberries & strawberries where the substitute and vanilla, cinnamon, and a
pinch of brown sugar accompany it. I sprinkled it with slivered almonds
that creates a nice crunchy texture in the final product. It takes about an hour to prepare, and is an “anytime meal” as opposed to a post-workout only meal.

Ingredients (makes 8 servings)

Eggs 6
Butter 6 tablespoons
Coconut milk 3/4 cup
Vanilla 1 tablespoon
Cinnamon 1 teaspoon
Brown Sugar 1 tablespoon
Strawberries 1 cup

Nutritional Information (per piece)

Calories 187
Fat 14 g
Carbohydrates 6 g
Protein 6 g

Preheat oven to 400 degrees, butter a 13×9 pan.

Whisk eggs, butter, and milk until frothy.

Mix in berries.

Bake 45 minutes until golden brown and puffy.

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