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Delicious, nourishing egg custard made the traditional way, loaded with healthy fats for your creamy enjoyment as the ultimate comfort food.
Egg custard pudding was my favorite treat growing up.
I usually made a couple of bowls a week at my Grandparents’ house, who lived not far down the road.
My Grandfather, also a huge egg custard fan, and I would happily enjoy a bowl while sitting in his favorite chair, watching baseball on the rabbit-eared black and white TV in the living room.
Egg custard was basically the only thing I could cook in my middle school years, and it didn’t really get much better until I had kids!
The reason I learned how to make this one dish at my Grandparents’ house at such an early age was my nearly constant craving for eggs, which were rarely served in my own home.
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 and eggs are often on the menu.
I think these tween cravings were likely because the wholesome fats in the yolk provided such excellent nourishment at such a fast-growing and hormonally charged time of life.
In my opinion, egg custard is a great first dish to teach your children (along with scrambled eggs). When you skip the white sugar in most versions and substitute unprocessed, whole cane sugar or dark maple syrup instead, the flavor even resembles flan!
If your children are tweens or teens and still haven’t shown much interest in cooking (this is an important life skill to teach!), haul them into the kitchen and show them how to whip up a bowl of egg custard or another healthy dessert recipe that might interest them.
Be sure to serve each bowl with a spoonful of homemade whipped cream on top.
More Homestyle Puddings to Enjoy!
While this egg custard recipe uses dairy milk, there are many ways to make nondairy pudding if you prefer. Here are some alternative recipes to consider.
Classic Egg Custard Recipe
An easy, traditional recipe for egg custard pudding that will delight both young and old with its rich flavor and easy digestibility.
Ingredients
- 6 eggs preferably pastured or free range
- 3 cups whole milk preferably grassfed
- 1/2 cup maple syrup preferably dark or Grade B
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- ground nutmeg optional
Instructions
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Crack eggs into a medium-sized, oven safe glass bowl (I use this one) and whip until just blended.
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Add sea salt and vanilla and mix well. Blend in maple syrup and whole milk with a whisk.
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Bake egg custard in the same mixing bowl at 400 °F/204 °C for 45-50 minutes or until bubbly and lightly browned on top, and a knife inserted in the center of the bowl comes out clean.
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Remove from the oven and sprinkle the optional nutmeg on top.
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Egg custard is delicious served warm! After the bowl is cooled, refrigerate leftovers for up to 4-5 days.
Recipe Notes
Goat or cow milk both work well in this recipe.
If you wish to use duck eggs instead of chicken eggs, use 4 instead of 6 eggs. Duck eggs are quite a bit larger than chicken eggs.
Can kefir be subbed for milk? We can only do fermented dairy on gaps.
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 😀
have you ever tried almond breeze as a substitute? We don’t use milk and don’t like coconut milk. Hoping there is yet another version, I so miss egg custard!
Almond “milk” is a highly processed, fake food. See this link for good info from Dr. Kaayla Daniel:
http://kellythekitchenkop.com/2010/08/soy-protein-shakes-almond-milk-and-other-fake-foods-people-think-are-good-for-them-dr-kaayla-daniel.html
Why don’t you use real milk? If you have allergies, they can be reversed with the GAPS diet. And my goodness, who wouldn’t love coconut milk?! 😉
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!!
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!
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! 😀
I made this on Tuesday night. Everyone loved it. It was a big hit. Thanks.
I made this last night. Very easy and very tasty. Thank you.
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.
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!