Comments on: Caveman Custard

By: Monica

Monica — Fri, 23 Jul 2010 13:38:54 +0000

We loved this! Mine turned out to be a bit on the gray side as well, but it wasn’t a big deal. I also added some vanilla extract which gave it more of a custard taste. I was thinking about adding some unsweetened coconut next time Yum! Thanks for the recipe!

By: Christine

Christine — Fri, 12 Feb 2010 05:44:25 +0000

I don’t know what I did wrong, mine tasted more like banana flavored scramble eggs. I tasted it before I cooked it an really liked the taste raw.

By: Comfort me with Apples « The Fresh Meat Beat

Comfort me with Apples « The Fresh Meat Beat — Fri, 22 Jan 2010 16:26:32 +0000

[...] “Caveman” banana custard [...]

By: The Saturday cookbook | Whole9

The Saturday cookbook | Whole9 — Mon, 14 Dec 2009 21:38:05 +0000

[...] preparing good, clean, fresh food with friends and family. And don’t forget dessert – Caveman Custard from the SoG. Yum – and [...]

By: Paleo recipes: custard

Paleo recipes: custard — Tue, 08 Dec 2009 22:05:17 +0000

[...] two – Caveman Custard from the Son of Grok Caveman [...]

By: Craig

Craig — Mon, 30 Nov 2009 19:53:02 +0000

Haha – this isn’t custard as I know it (a smooth vanilla, egg and cream liquid served hot or cold (had the best custard ever in Spain!)). ‘Flan’ is a good word to describe the texture.

It is *really* good though! Also great hot or cold. A really light dessert, I think this would be awesome in summer. I’m not hardcore (still eat cheese & double cream) so I’m going to try experimenting with half coconut milk/half cream, or even just see if I can make a traditional custard without the flour and using banana instead of sugar… I’m a custard fiend!!!

Nice work SoG, I have printed loads of your recipes and can’t wait to try some of the cookies next

By: andy

andy — Wed, 16 Sep 2009 17:16:14 +0000

If you grind up bananas and let them sit too long, they will turn grey from oxidation. Putting a little acid in with the bananas like lemon juice or the like might help, but I’m not sure what it would do to the custard. You can also make sure you minimize time between grinding and cooking, also making sure all the ingredients are room temperature to start with helps. I almost always warm my eggs in a bowl of water before cooking.

By: Adam Kayce

Adam Kayce — Fri, 17 Jul 2009 16:08:11 +0000

We made this last night, as written (plus a few drops of almond and coconut extracts). Awesome.

Ate it warm, though; very tasty. Hit the spot perfectly. (Gorilla Cake is still my fav, though!)

By: Angel

Angel — Wed, 01 Jul 2009 11:53:02 +0000

Hey SoG, if you have an instant read thermometer, you might want to monitor the temperature of the custard and post what temperature means “done.” Of course, I am thinking of meat, here … I don’t know if baked goods work the same way.

I kept a can of coconut milk for too long once … the contents had turned gray, to just about match the metal of the can. Yuck. I thought of that when people mentioned that their custards turned gray. But I guess they wouldn’t use gray coconut milk to begin with.

By: Cadence

Cadence — Wed, 01 Jul 2009 04:44:51 +0000

I have made this recipe twice now – absolutely love it! I add vanilla and use 3 bananas instead, and it’s a big hit in our household.
I also bake vegan a lot, and I am going to gtry to replace the eggs with Silken Tofu. I will let you know how it turns out.
Thanks for the great, simple recipe!