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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 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.
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.
- 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
Crack eggs into a medium sized glass bowl (I use 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!
Refrigerate any egg custard leftovers. They will last about a week.
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.
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!