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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.
AMAZING! Loved it Sarah! I have made it a couple of times already. Me and my mother are custard lovers and this recipe with alot of eggs- absolute bomb. We have free range chickens on pasture so we love them. I couldn’t find a recipe this good anywhere. Anyway what I did the fist time around was turn it into a rice pudding! Which my dad is a total fan of rice pudding. I love that you shared your authentic little story about how this recipe affected your childhood, very sweet. Thanks♡
I found an old book and saw a custard recipe. I decided to make it “healthier” then wondered if people at this for breakfast. So delighted to learn its a thing. I love the idea of protein from the eggs. Im just not a yogurt or oatmeal person and savory gets boring after a while. I also had a couple older apples so i cooked and pureed them into my blend with nutmeg and orange zest. So good!
You can buy dextrose syrup or powder. It is the same as glucose. Sibo specific diet safe
I have been diagnosed with SIBO and ,sadly, I can’t eat maple syrup. Can someone tell me how much honey to substitute for the maple syrup.
It is best not to use honey in this recipe. Cooked honey can potentially cause toxins to form and is recommended against in Ayurvedic medicine. Honey must always be raw and unheated. https://www.thehealthyhomeeconomist.com/is-cooking-honey-unhealthy/
I meant to say good flavor. The texture wasnt as creamy as Id lijebut Ill try again, oven temps vary. It wont go to waste though. We will still eat it.
od fkavor but mibe didnt come out as creamy as id like. Wont go to waste though. I will try it again. Sonetimes oven temps vary so ill make adjustments.
Looks good. Id like to try this recipe. Tge egfs dont scrambke without tempuring them? How is that? Well I guess I should justvtrust the recipe and try it. Aol tge reviewers say it was grear.
This is the best custard recipe. It is my new go to comfort food. Followed the recipe exactly. Now if you only had the perfect grain free bread recipe. One that isn’t wet and weights 10 pounds. 🙂
This is my Grandpa’s favorite dessert too!
Oh, and I do it in six ramekins in a water bath. There’s always a little liquid left over, so when the eggs are pastured and the milk raw, we enjoy it as eggnog. Mmmm!