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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Traditional Egg Custard Pudding

Traditional Egg Custard Pudding

by Sarah Pope / Affiliate Links ✔

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  • Homemade Egg Custard
  • Classic Egg Custard Recipe

Delicious, nourishing egg custard made the traditional way loaded with healthy fats for your creamy enjoyment as the ultimate comfort food.

egg custard in a bowl

Egg 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 dark 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.  Be sure to serve with a spoonful of homemade whipped cream on top. You just might spawn another egg custard junkie!

Homemade Egg Custard

While this egg custard recipe uses dairy milk, there are many ways to make nondairy pudding if you prefer. Here are some recipes to consider.

  • Jello Pudding
  • Thai Custard Pudding
  • Russian Custard
  • Pumpkin Pudding
  • Coconut Milk Pudding
Classic Egg Custard Recipe
4.14 from 29 votes
Print

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.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 152 kcal
Author Sarah Pope

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 preferably organic

Instructions

  1. Crack eggs into a medium sized glass bowl (I use this one) and whip. 

  2. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.

  3. 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. 

  4. Egg custard is delicious served warm or cold with a bit if nutmeg sprinkled on top!

  5. Refrigerate any egg custard leftovers. They will last about a week.

Recipe Notes

Goat or cow milk both work well in this recipe.  You may also substitute whole coconut milk if desired for a dairy free version.

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.

Nutrition Facts
Classic Egg Custard Recipe
Amount Per Serving (0.5 cup)
Calories 152 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2.2g11%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 140mg47%
Sodium 88mg4%
Potassium 173mg5%
Carbohydrates 18g6%
Sugar 16g18%
Protein 6g12%
Vitamin A 315IU6%
Vitamin C 1.7mg2%
Calcium 120mg12%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
egg custard dessert
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Category: Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (118)

  1. Michelle

    Feb 27, 2018 at 11:02 pm

    5 stars
    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♡

    Reply
  2. Jessica

    Nov 27, 2017 at 11:49 pm

    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!

    Reply
  3. Tara Bradley

    Oct 13, 2017 at 1:54 pm

    You can buy dextrose syrup or powder. It is the same as glucose. Sibo specific diet safe

    Reply
  4. Marti

    Aug 21, 2017 at 3:58 pm

    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.

    Reply
    • Sarah

      Aug 21, 2017 at 4:14 pm

      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/

  5. Cat Lover

    Jul 10, 2017 at 9:43 pm

    4 stars
    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.

    Reply
  6. Cat Lover

    Jul 7, 2017 at 11:04 pm

    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.

    Reply
  7. Cat Lover

    Jul 6, 2017 at 11:06 am

    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.

    Reply
  8. Brenda

    Jun 28, 2017 at 10:02 pm

    5 stars
    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. 🙂

    Reply
  9. Emma Smithson

    Apr 14, 2017 at 11:20 am

    5 stars
    This is my Grandpa’s favorite dessert too!

    Reply
  10. Constance

    Feb 1, 2017 at 9:51 am

    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!

    Reply
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