3, 2, 1 Custard | Paleo Breakfast Recipe

There are only 3 real food ingredients in these quick and healthy custards.

3 Ingredient Custards
Can you guess why this is 3, 2, 1 Custard? Um hum. You use 3 eggs, 2 ripe bananas & 1 can of coconut milk.

That’s it!

3, 2, 1 Custard is my new favorite breakfast treat. The flavor is exactly like banana bread – but these custards are gluten-free and free of any added sugar!

I started making this custard paleo breakfast recipe when we did our Sugar Detox. It quickly became a family favorite.

Custard ingredients

In case you have never cooked custards, they cook in what’s called a water bath.

To make a water bath, simply place your custards in an oven safe baking dish large enough to hold them, then add hot water about 1 inch up the sides of the custard cups.

If you fill the pan while it is on the oven shelf, and you use a tea kettle, you can avoid a lot of spills.

Water Bath

I use half pint mason jars to make my custards. This makes the custards easy to store in the fridge. Allow the custards to cool, screw on a lid, and into the fridge they go!

What I really love about the mason jars is they are portable for an easy breakfast when you are in a rush.

If you fill the mason jars about two-thirds of the way full, this recipe makes 6 custards. It also leaves room for toppings.

My girls enjoy cinnamon, walnuts and a bit of real maple syrup on theirs. I’m partial to a bit of toasted coconut or cacoa nibs.

3, 2, 1 Custard

3, 2, 1 Custard


  • 3 eggs
  • 2 ripe bananas
  • 1 can coconut milk


  1. Preheat oven to 350.
  2. Crack eggs into a blender. Add bananas and coconut milk. Blend.
  3. Place 6 half pint mason jars in a baking dish large enough to hold them.
  4. Divide custard batter evenly between the mason jars.
  5. To cook custards in a water bath, pour one inch hot water into pan surrounding mason jars.
  6. Bake for 45 minutes.
  7. Allow to cool in the water bath before refrigerating.

If you want to change up the flavor a bit, try adding about a teaspoon of pumpkin pie spice to the blender.

Looking for more sugar free recipes? Follow my Sugar Detox Pinterest board.

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  1. I’ll definitely be trying this soon!

  2. I hope you enjoy it Mona! Let me know! Andrea

  3. Love it! I use coconut milk and eggs to make dairy-free custard for “lasagna” in the crockpot. 6 eggs, 2cans coconut milk.

  4. This sounds awesome and so easy. My husband wants me to switch to Paleo; I’m not so sure I can give up dairy though.

  5. Kristia, I definitely have not given up the milk in my coffee each am. 🙂 Our version of paleo isn’t really strict. But it has been fun to really think about vegetables and how we can be eating more and making them appealing. That’s why I love the custard. It’s sweet without really being sweet. And I don’t miss added sugar at all. Keep me posted on how things go at your house. I’m trying to get some grilling recipes up soon so I can link them! Andrea

  6. Molly – That sounds delicious! What do you do for the noodles? Vegetables? Andrea

  7. Michelle W says:

    Ooooo, I have all these ingredients right now! (not sure I have small enough dishes to make it in tho, will look). But will make this today methinks, thanks! 🙂 I’m already Dairy Free so no prob for me. 🙂

  8. Michelle – if you do make it – let me know what you think! Larger dishes will work – I just think you might need to adjust the cooking time? Andrea

  9. Michelle says:

    Hi again. I made it just a few minutes after learning of this. I did have small enough dishes. I didn’t have a full size blender tho, so I used my food processor. And I used 2 and half bananas since needed to get rid of them all. It was YUM!! My husband also liked it. He did suggest I should sweeten it all a bit more using something like agave or coconut sugar. So will do that next time. Thanks again! 🙂 I posted your recipe and my review on my FB Page 🙂

  10. Lasagna recipe – in the crockpot, I layer thin length-wise slices of eggplant, zucchini, sweet potato and onions with browned ground meat and two cans of diced tomatoes. You can also add just about any other veggie (spinach, mushrooms…). I pour the 6 egg/2 cans coconut milk (blended w/a dash of italian spices and nutmeg) over the top. Cook on low for a few hours. It is kind-of a dairy/grain-free lasagna/greek moussaka style-dish, but with the italian spices, it leans towards lasagna. It was one of our favorite meals this winter, but would be great for summer with the abundance of veggies and oven-avoidance.

  11. Liz Adams says:

    This recipe seemed to scream spices to me, so I added some cinnamon, cardamom nutmeg and vanilla. Yummy, and it smelled fabulous coming out of the oven!

  12. Liz, I know it sounds goofy, but I felt if I added more than the eggs, banana and coconut milk to the recipe, it wasn’t only 3 ingredients. 🙂 However, I am a HUGE fan of cardamom. I’ve added vanilla and cinnamon before – but never cardamom. Definitely adding it next time. Thanks for the inspiration! Andrea

  13. Thanks for the post and review Michelle! My girls are in your husband’s camp. They won’t turn their nose up at plain custards, but prefer a drizzle of maple syrup. 🙂 Andrea

  14. I made this today w/1 mango and 1 banana. fantastic!! And for those who care, I’m guesstimating 75 carbs in the whole recipe, so about 12 carbs per serving (plus all that healthy fat and protein!)

  15. Molly, I would never have thought to add mango. Brilliant suggestion! Andrea

  16. Have you ever tried freezing it? I’ve been looking for WW friendly, make ahead breakfasts high in protein and this will fit the bill, I’m just afraid I won’t eat it fast enough to keep it in the fridge.

  17. Laura, I don’t think you can/should freeze the custards, although I have never tried it. Have you calculated the WW points on it? I’m curious how many it would be. I will say I enjoy it enough for breakfast and an after dinner snack 🙂 If it’s low enough points…. Andrea

  18. I calculated after I made it last night. Even with flax seed added, if you divide between 6 half pint mason jars it’s 3 points per jar. WOW! Bonus – my husband LOVES it.

  19. Laura, Thanks for the points update. My MIL lost a ton of weight with WW and has been on the maintenance program for years. And I’m glad your husband likes it! Yea! Andrea

  20. I don’t have the jars to cook it in, can I use another glass container? I was even thinking a smaller glass cake pan and putting it in a larger one with the water? would that work?

  21. Yes Angie, a glass cake pan should work fine for the 3, 2, 1 Custard. Let me know if you like it, Andrea

  22. This looks so good Andrea. I’m going to give it a try. I think my kids will even eat it. Thanks!

  23. Tracy Lynn says:

    Can you use the low fat coconut milk…not that it really matters….but just curious

  24. Hi Tracy, To be honest, I’ve never tried the lowfat coconut milk. However, I gotta think it’d work just the same. Sorry I can’t be more helpful, Andrea

  25. I just tried this today and was surprised at how sweet it was! I was expecting not very sweet, especially since my bananas were not overly ripe (not really even any brown spots). Maybe it’s because I’m just finishing up Whole30, but I definitely would not want to add any sweetener. I can’t wait to try it with mango!

  26. Hi Stacey, I’m so glad you liked the 3,2,1 Custard! It doesn’t seem like it would be sweet and rich, but it is, isn’t it! Thank you so much for letting me know you tried it. Andrea

  27. Jennifer says:

    I just wanted to “Thank you soo much” for taking the time to post this amazing recipe! This has been my paelo go to before bed snack at night. I am nursing my 9 month old dd and this is perfect for a great healthy snack! Thank you! P.S. my two older kiddos love the small glass mason jars I bought and use them as cups!

  28. Jennifer, This comment just made my day! I am so glad that you enjoy the paleo custard. Andrea

  29. Why do you need to cool them in the water bath? Just curious. Thanks for the recipe!

  30. Najma, The custards need to cool in the water bath so they won’t crack. Also, you can scald yourself if you try to remove them too soon from the boiling hot water. Thanks for asking, Andrea

  31. Xiomara Martinez says:

    Hi Andrea, I’m making this as I type. I did add some coconut sugar. It made it nice and brownish. Can’t wait to try it.

  32. Hi Mara, Did you like it? I bet the coconut sugar took it to a whole other level of yumminess! Thanks for letting me know you are trying it, Andrea

  33. Christine says:

    Just bought the ingredients to make this this weekend. My middle daughter hates bananas though. She’s terribly picky over all. Any suggestions on a different flavoring? I thought about flavoring with vanilla and scooping her portion out before I add the banana for the rest of us. Has anyone tried this?

  34. Christine, The banana is what makes it sweet. Maybe try making hers with applesauce? Or another comment suggested mango. I made this just yesterday with vanilla bean seeds and a teaspoon of vanilla. It isn’t enough to erase the banana taste. Andrea

  35. Can I use regular Almond milk instead of coconut milk? My husband loves old fashion custards. I think he would like this too.

  36. Gail, I think almond milk would work! The eggs are what thicken it, so it should come out just fine. I don’t have any almond milk in the house, or I would whip up a batch to try it right now I think it is such a great experiment! Andrea

  37. I am wondering if raw milk would be alright to use?

  38. Hi Elisabeth, I do think raw milk would work. It’s pretty creamy, right? I think you’d get the same texture as with coconut milk. If you decide to try it, let me know how it works please! Andrea

  39. What is the nutritional content of one custard? Sugar protein fiber and carbs? I’m doing weight watchers and need to figure out how many points

  40. Hi Teresa, In one of the comments below, a reader calculated that if you make 6 custards, each custard has 3 points. Good luck on Weight Watchers! My mother-in-law lost a ton of weight using weight watchers and has kept it off for 5 years! Andrea

  41. Is it possible to make custard with soy milk? My family is allergic to coconut and other nuts, so I can’t even cook with it.

  42. Hi Lynn, I think the custard will work with soy milk just fine. Give it a go! Andrea

  43. super! thanks.

  44. This recipe is super easy and very delicious. Thank you so much!
    I’m not at all into Paleo but I could see this becoming a staple for our family. One thing: I called the company that makes Ball mason jars just to check and they said that mason jars are not designed for the oven and baking in them goes against their safety recommendations. I think I might try to get some Pyrex ramekins with lids to get the same convenience.
    Thanks again!

  45. Linda Meyer Romig says:

    It is not safe to use canning jars in the oven. I have an email from Jarden Home Foods…the people who MAKE Ball jars and they advise against using the jars in the oven. The dry heat changes the composition of the glass and they can crack or even shatter in the oven. Canning jars are NOT oven safe!

  46. I have almond milk in 1 ltre size, what size is the can…..I’m guessing 2 cups??
    Thanks Annie

  47. A can of coconut milk is 14 ounces, so 1 1/2 cups. (double check my math!) 🙂 Andrea

  48. Thank you Linda! I’m surprised to hear that canning jars can’t be used in the oven since they are made to go in boiling water? Maybe because I use them in a water bath I’ve never had any issues? Andrea

  49. Kate, Ramekins with lids is a great idea! Andrea

  50. Linda Meyer Romig says:

    Here is a copy of the email I got from Jarden Home Foods… Linda Paulette Romig
    JHB Fresh Preserving Info
    To Me
    Today at 4:30 PM

    Dear Linda:

    We appreciate your request and the opportunity to assist. We do not recommend baking in home canning jars for the following reasons:

    1. Variable heat in the oven could cause jar breakage.
    2. Food located in the center of the jar does not always reach safe internal temperature.
    3. The possibility of damage to the sealing compound is high in the oven.

    While foods may be fully cooked in the jars, they are not safe for shelf storage. Jarden Home Brands does not feel sufficient research has been completed in this area and does not endorse the baking procedure.

    Thank you for contacting us. If we can be of further assistance, please let us know.


    Jarden Home Brands
    I think, because you have your jars partially submerged, it may have done some good to protect them, but the tops of the jars not covered by water have now been weakened from the dry heat of the oven. I just wanted you to see for yourself so you knew I wasn’t just blowing smoke 🙂

  51. Hey there!
    Is there any variation of a custard “for one” that could be microwaved opposed to the oven?
    Or to simplify, could you bake this in the microwave rather than baking in the oven?:) thanks!

  52. Hi Ree, I’ve never tried microwaving the custards. I’m not sure you could. Andrea

  53. Hi Andrea, going to try your custard recipe, but want to make it 2 days before serving (will keep it refrigerated after cooking). Will this work?

  54. Hi Andrea, want to make this 2 days ahead and refrigerate until needed. Will this work?

  55. Hi Geri, Yes! The custards will keep for 2 days. Andrea

  56. We made this and it was yuuuum! The tops did not look like this though…more like baked bread! We ate the first two as is, which was great. But the next night we put it in a bowl, poured a little coconut milk (husband almond) grated a little nutmeg and sprinkled with a little cinnamon then heated it. Man-o-Man it was goood…just like bread pudding:) Thank you so much for the recipe. We’re trying to stay away from refined sugar and this hit our sweet spot!

  57. Bonnie! Thanks so much for letting me know you tried and like the custard! What a great variation. Andrea

  58. How many mls of coconut milk? Comparing it to the banana in the pic, it looks like btwn 330-450 ml.

  59. Could these be made in a yogurt maker? Has anyone tried?

  60. Does anyone know the carb count on this?

  61. How long should we refrigerate this after it cools in the water, or do we have to refrigerate it?

  62. Hi Courtney, The custard should be refrigerated. You want it cold like a pudding. Andrea

  63. This recipe turned out PERFECT. Not too sweet, but still sweet enough to be a dessert. Really good texture.

    I sprinkled cinnamon and coconut sugar on top – it caramelized and made the top of the custard SO good.

    I wasn’t sure whether I was supposed to refrigerate the custards or not… 😛 So I served them warm, straight out of the oven. With some banana ice cream. Yummm.

    My dad suggested a cool, coconut whipped cream topping (but maybe that’s because the custard was served warm) and also requested a side of fruit to be served alongside it.

    Really good recipe. My first time making custard 🙂 Thanks so much for sharing! So simple, so good.

  64. is this full fat coconut milk?


  1. Organic Coconut Milk: $1.14/can — The Greenbacks Gal says:

    […] you to everyone who pinned and shared my 3, 2, 1 Custard recipe! Since so many of you indicated it was a recipe you’d like to try, I thought I’d share […]

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