Traditional Egg Custard Pudding

by Sarah TheHealthyHomeEconomist July 24, 2011

egg custardEgg custard pudding was my most favorite treat growing up.  I usually made a couple of bowls a week at my Grandparent’s house (they lived not far down the road) and my Grandfather, also a huge egg custard fan, and I would happily wolf it down together while watching baseball on his rabbit-eared black and white TV.

Egg custard was basically the only thing I could cook in my teenage years and it didn’t really get much better until I had kids!

The reason I determined to learn how to make this one dish at such an early age was my nearly constant craving for eggs growing up.  I have no idea why I craved eggs so much -  I don’t crave them at all anymore probably because I get so many good fats elsewhere in my diet.  I especially craved eggs during my early teenage years, likely because the wholesome fats in the yolk provided such excellent nourishment at such a fast growing and hormonally charged time of life.

Egg custard is easy to make and very nourishing.  In my opinion, it is a great first dish to teach your children (along with scrambled eggs). When you skip the white sugar that is included in most versions and substitute Grade B maple syrup instead, the flavor even resembles flan!

If your children are tween age and up and still haven’t shown much interest in cooking, haul them into the kitchen and show them how to whip up a bowl of egg custard.  You just might spawn another egg custard junkie!

Egg Custard Pudding

Ingredients

6 free range or pastured eggs

3 cups grassfed milk (goat milk works well too.  You may also substitute whole coconut milk if desired)

1/2 cup Grade B maple syrup (where to find)

1 tsp vanilla extract (where to find)

1/4 tsp sea salt (where to find)

Organic ground nutmeg (where to find)

Instructions

Crack eggs into a medium sized glass bowl (I like this one) and whip.   Add salt and vanilla and mix well.   Blend in maple syrup and milk with a whisk.

Bake egg custard in the same mixing bowl at 400 F/204 C  for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean.   Egg custard is delicious served warm or cold with a bit if nutmeg sprinkled on top!

Be sure to refrigerate any egg custard leftovers.

For dairy free versions of this egg custard recipe, try Thai Custard Pudding or Russian Custard.

Sarah, The Healthy Home Economist

Picture Credit

 

Comments (81)

  1. This is truly heaven in a dish! I make mine with raw milk and grade B maple syrup. Bake in 380f convection oven 25-30 min (till knife comes out clean) and it bakes up beautifully. Very creamy and smooth. No water bath. I love it for breakfast right out of the oven, sprinkled with nutmeg and shredded coconut…Fabulous recipe!!!

    Reply
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  4. Just made this last night-I was looking for a recipe that used more eggs because I have so many eggs from our very productive chickens. The Maple was great and this was less sweet which I prefer than most recipes I’ve come across.
    I did temper the eggs first to shorten the cook time and I did cook it in a water bath at 325 degrees for 40 minutes. I tested it with a knife and it was done. Delish!
    For those who are having trouble with eggs separating, you might want to give this a try. Honestly, I don’t understand why this extra step is causing so much angst! It’s 1 tiny step- grab a 13×9 pan or something like it and pour in some warm water and set the bowl of custard inside this dish. Simple. Cook at a lower heat- 325- to 350 and you won’t have a problem with eggs separating. You don’t have to heat the egg mixture up first but you will have to cook it longer is all. Mine was done sooner because it was already hot before it went into the oven.

    Reply
  5. Just made it – followed exactly your recipe – but it turned out to be a giant bowl of sweet scrambled eggs. It separated a little and is jiggly like gelatin. :( I feel like I wasted a ton of delicious eggs and milk!

    Reply
  6. I have made this with my homemade raw milk kefir. I don’t let my kefir go to where it tastes real tangy. Just to the point where it has thickened, 18 to 36hrs. depending on season.

    Made it last night with a can of whole coconut milk (not the lite) and filled the can with 2/3 filtered water, 1/2 c. honey. Baked at 350 for about an hour+. Sure, it was watery on the bottom (which by the way tastes yummy), but so delicious.

    Have made it with almond milk also. One doesn’t have to buy boxed almond milk as it is so easy peasy to make. Take an small handful of almonds (mine are soaked and dehydrated – but u don’t have to do that) and throw in ur blender (mine is a VitaMix) with a cup to 2 c. of water. Turn on high. Done. Its your choice whether u want to strain (very fine mesh strainer or nut bag) out the nut pulp. I have used it both ways – more calories, richer taste with it in. Can do the same with hemp seeds or sunflower seeds. too. I use those sometimes over my chia, oats, grated apple, almonds, cinnamon, coconut shreds combined. That or kefir.

    Reply
  7. Why is this recipe okay to bake without using a pan of water but your Thai Egg Custard recipe says to use the pan of water? I’m hoping to make a double portion of the Thai recipe and don’t want to have to do the pan of water.

    Thanks! :)

    Reply
  8. Hello,
    This custard looks so yummy, and it is. ;-) I made this today, but noticed that there was, I assume allot of, whey (clear liquid) on the bottom of the pan. Can I use this, or is whey only good when it isn’t baked?
    Thanks,
    Karen
    PS. If I can use it, can I use it as usual whey out are there only certain things baked whey can be used for? If so, can you share recipes? ;-)
    Thanks again

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist July 10, 2013 at 8:20 pm

      You can’t use it like you can raw liquid whey. Just enjoy it along with the custard. It’s yummy!

      Reply
  9. Just made it with soured milk. Yum!! Cooked it hot in a Le Creuset pot & did not separate. But i threw it in the KitchenMaid mixer beforehand since I had forgotten to whip the eggs. I think it probably works best if mixed in a blender or mixer before being put in the pot to cook.

    So glad to have a new way to eat eggs, which are generally not my favorite.

    Reply
  10. This is the best and easiest custard I’ve ever made. I made it for hubby who is sick, but he doesn’t like custard consistency…which works well for me because now it’s all mine! I can’t wait to fix this for my grandsons.

    I had a little bit of what was definitely cooked egg on the top and it was a bit liquidy. I think that mixing the egg and milk better…more of a ‘whipping’ as the recipe instructs than I did this time…will fix that problem. I don’t mind the liquid as it is sooo good.

    Reply
  11. without wanting to be “attacked” for consuming almond milk…

    Could this be substituted in for the milk? I do not currently have coconut milk, nor can I afford raw milk.

    thanks!

    Reply
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  14. I’m pretty sure the scrambled egg results are from overcooking.The type of bowl or glass dish you cook in can affect how high the heat needs to be.I remember when i first made custard I had this problem.Cooking the milk and tempering the eggs before hand also seems to help.I’m about to make some custard…will probably cook it at around 300 degrees.Will let you know how it goes.

    Reply
    • I just posted this above, but thought I’d copy here in case you have the “notify” on:
      I should’ve looked around; most custards set better (don’t separate) when baked in a water bath AND at a lower temp (325/350). My gut said go with a lower temp, but I tried it as is. Many suggestions if you google it are to avoid the separation with lower temps. Will probably try again with slightly souring raw milk, at low temp. Cheers!

      Reply
  15. I made this custard this evening. I didn’t have enough maple syrup, so I just used a 1/2 cup of organic sugar. I also used fresh duck eggs instead of chicken eggs and used the cows milk, not coconut milk. It turned out wonderfully. My children LOVED it!

    Reply
  16. I made this, following the directions exactly, except I substituted honey. The finished product was not smooth or creamy; it resembled very wet scrambled eggs with liquid sitting in the bottom of the dish. I don’t know what I did wrong…help!

    Reply
  17. Just made it for the first time, and it is delicious! I used Rapunzel Organic Whole Cane Sugar instead of the Maple Syrup (it is what I have. Definitely making it again with Maple Syrup!) My custard turned out so beautiful that I took a picture! The top has a gorgeous, yummy crust from the froth that sat on top when I poured the whipped mixture into my baking dish. The custard itself has a lovely, silky, smooth texture for about two inches, and then a very slightly more “egg-ish” layer on the bottom, maybe from overcooking? As it has cooled, a caramel-y liquid has separated from the custard, which I have spooned out into a pan as it has pooled. It hasn’t changed the custard, so I suppose it is ok. I am going to try to reduce the liquid and make it into a sauce and pour it back over the custard. I am definitely recommending this recipe! With a warning about over-cooking. . .

    Reply
  18. Thank you for this wonderful recipe!

    Also, I’d love to try the Thai Custard recipe but the link is broken and I didn’t find a category called desserts so don’t know where to find it otherwise. I did get a good chuckle when I got the “You 404′d it. Gnarly. Dude.” error message. I had heard about these changes on TEDtalks but hadn’t seen one yet. ;-)

    Reply
  19. I made this dish and followed the instructions but it has turned out very watery! It still tastes good and my husband has already eaten half of it. Is the consistency supposed to be more “pudding-ish”? Any ideas for what I am doing incorrectly??

    Reply
  20. Yum! I have been drinking avocado milkshakes (milk and avocado blended) and raw milk tonic (Nourishing Traditions) lately. So I halved your recipe above, added an avocado and blended it. It is delicious! My new favorite.

    Reply
  21. Hi Sarah. I decided to make this as a frozen custard. When i add the grade B maple syrup, it makes the whole thing brownish/tan and it tastes like dulce de leche or butterscotchy. Not bad, but my children won’t like the flavor. Already taste=tested on my DH. Any suggestions?

    My grade B maple is very sulphery–like Molasses.

    Thanks,

    Reply
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  23. I’m making this for the 4th time this morning! Love it … I like it both warm & cold as well. Great treat…great way to utilize my milk & eggs and I’m loving a new way to eat eggs :D

    Reply
  24. I had to wait until our eggs were delivered. We are having a super cool summer and chickens are not liking it! The liquid in my custard separated. What did I do wrong? Any instruction would be most welcome!!

    Reply
  25. I craved eggs & egg sandwiches as a high school runner too! I’m making this now — mostly because it sort of sounds like crème brûlée (which I love!) and I have plenty of extra milk & eggs. Can’t wait to try it!

    Reply
    • And it was really good! Mine was a little liquidy as well, but I just scooped out the solid parts. I’ve had this 3 days in a row for breakfast — what a GREAT option to have! :D

      Reply
  26. Great recipe. I can’t wait to try it. I used to know nothing about custard. Than I married an English man and they love their custard in the UK.

    Reply
  27. Baked custard is one of my biggest craves…When I make it I use 3 egg yolks and 2 whole eggs, a cup of milk and a cup of cream and lots of nutmeg. I have also, over time, cut down on the amount of maple syrup so the sweetness is very delicate. I think I need to go make some right now!

    Reply
  28. This sounds so simple, and so delicious….

    As the commenter above, I would have supposed it a more complicated process involving a pan of water.

    This is also a rare treat for me, as I have trouble tolerating animal protein and starch in the same meal, and most yummy desserts have plenty of both! (cake = flour + milk and eggs, etc.)

    Reply
  29. That’s interesting that you say how you craved eggs as a teenager – I did too. I would boil eggs for myself after school on a regular basis as a snack. My parents ate (and still eat) very unhealthy and mostly over processed foods, with a few fruits/veggies thrown in. Probably I craved the eggs because I wasn’t getting good food /fats like you said, in my diet. Strangely enough I also craved kidney beans and I would cook them in a frying pan, then cover them with parmesan cheese. Weird!

    Reply
  30. I LOVE egg custard but have never learned how to make it myself. Thanks for sharing this. The very first thing I taught my grandchildren to cook is making their own scrambled eggs from our own fresh eggs when they come to stay with us once a week. When they are small it can get pretty messy…one is a two year old now…but they can all crack and prepare (at least help) their own eggs. I love that I can fill them with this super charged food once a week, as well as our home made applesauce, raw milk products, and garden goods. This custard will go on our list of things to make together.

    Reply
      • Here, too. I should’ve looked around; most custards set better (don’t separate) when baked in a water bath AND at a lower temp (325/350). My gut said go with a lower temp, but I tried it as is. Many suggestions if you google it are to avoid the separation with lower temps. Will probably try again with slightly souring raw milk, at low temp. Cheers!

        Reply
  31. Much more simple than the recipe I have ! can’t wait to try it! I get my two gallons of freah milk to tomorrow:) with my fresh 2 doz eggs!!!

    Reply
  32. I’ve got a new woodburning kitchen stove with an oven and I can’t wait to try this once it’s cool enough to use the stove!

    Reply
  33. i’m wondering if this will keep for long once cooked? i’m not cooking for a family and not sure if my partner would eat it.

    Reply
  34. Arlene Alasandro July 24, 2011 at 2:24 pm

    Love your posts!! We just moved and are busily un-boxing our belongings -ugh- thing is, yesterday I found my mother’s custard bowls, stored them in the cabinet and told myself I would look online for an old fashioned recipe-that was yesterday!! Perfect timing-thank You:)

    Reply
  35. Baked egg custard was one of my favorite breakfast treats growing up. So silky and rich, yum! The only thing I didn’t like was when mom put rice in the bottom. I’m a custard purist I guess. My hubby is not much of an egg fan but I definitely need to introduce the kids to custards.

    Reply
  36. I have a hard time eating eggs so I am excited to try this recipe. I just found a local source for pastured eggs so I can actually afford to use six eggs at once! Can you use maybe half milk, half coconut milk?

    Reply
  37. Timely recipe! Our hens have finally started giving us dozens of eggs each week, and quite frankly we’re all a little tired of typical breakfast eggs. This looks like a delicious way to change things up and still make good use of those nutritious eggs!

    Reply
  38. Sarah, Thanks I will try it! I had a dinner party where I served Sally’s baked chicken,oven roasted carrots and green beans. Dessert was fresh strawberries, fixed ahead with meyer lemon juice to preserve, and I forgot to add a little honey! I had sugar on the table for coffee and one of the guests put it in his strawberries and my homemade creme freshe! I thought it was delicious alone but we are used to the real taste of foods without suger! They are not!
    Jean Finch

    Reply
  39. I thought you “had” to bake custard in a pan of water, which I always considered a hassle so I’m glad to know that this step isn’t necessary!

    Reply
  40. How perfect! I just got 3 dozen pastured eggs at the farmers’ market, so guess what I’ll be doing today. I’ve made custard using honey, but I love the idea of using grade B maple syrup for a flan-like flair. I’m a huge flan fan. I suppose you could do it in individual glass bowls in a tray of water as well, but your one-dish version sounds nice, too. Other than ease and simplicity, is there an advantage to doing it in one bowl?

    Reply

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