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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. Richetta Wilcox

    Jan 23, 2022 at 10:31 am

    5 stars
    I have 1.5 and 2.5 qt dishes. Does this recipe fill your 2qt bowl, or will I be safe in the 1.5 qt dish?

    Reply
    • Sarah Pope MGA

      Jan 23, 2022 at 11:33 am

      I would use the bigger bowl. It would likely too easily spill in the smaller bowl.

  2. Jimmy

    Sep 14, 2021 at 3:02 pm

    5 stars
    The link with the bowl shows a lid. Do you put the lid on in the oven? I suspect not since you didn’t mention it. Just wanted to clarify. Thanks!

    Reply
    • Sarah Pope MGA

      Sep 14, 2021 at 3:29 pm

      No lid in the oven 🙂

  3. Ashley

    Jun 29, 2019 at 11:09 am

    5 stars
    Hi Sarah:)
    we have goats and currently we are swimming in raw goatsmilk haha! I’m trying to find ways to use it besides the ferments we do. I tried this recipe and it is so good and so easy! Making it again today and preparing a berry sauce to put in the fridge to drizzle over it for dessert later. Thank you!:)

    Reply
  4. Kara

    May 17, 2019 at 8:53 am

    4 stars
    Mine separated into the egg and liquid as well. Not sure what I did wrong, maybe overcooked? But I stuck my immersion blender in there and it turned into a wonderful pudding consistency, and didn’t separate again after being in the fridge for a couple days. So delicious, with the flavour of the caramelized maple syrup from the top of the custard.

    Reply
    • Sarah Pope MGA

      May 17, 2019 at 9:14 am

      It is normal for the liquid to form at the bottom.

  5. JimmyB

    Oct 14, 2018 at 3:09 pm

    5 stars
    Thank you for your recipe. I had been wanting to make egg custard for some time and read a couple of dozen recipes. I really did not have the energy to scald the milk, temper the eggs, prepare a hot water bath etc. I took all of your ingredients and threw them into a blender and then into a baking dish. Put it into a 400 degree oven and set the timer for 45 minutes. At 45 minutes a knife came out clean from the center and it looked lovely with a light brown crust and was bubbly around the edge. I did not run into any of the pitfalls mentioned in some other reviews and would be proud to serve this anywhere. Took a picture of it but there does not appear to be a way to post pics here. Thank you very much!!

    Reply
  6. Liz

    Oct 1, 2018 at 10:50 pm

    I can’t figure out what I did wrong. My pudding came out very curdled. I’ll still eat it but bummed at how much separation there was. Any ideas?

    Reply
    • Sarah

      Oct 2, 2018 at 8:05 am

      No idea what you might have done wrong. It turns out perfectly every time and I’ve been making this recipe or 40 years.

  7. Josie

    Jul 22, 2018 at 12:17 pm

    Am I just not reading carefully? I see nutmeg listed in the ingredients, but not in the recipe.

    Reply
    • Sarah

      Jul 22, 2018 at 3:55 pm

      The nutmeg is just sprinkled on at the end and is optional. Thanks for letting me know about that 🙂

  8. Dianna

    May 8, 2018 at 10:18 am

    Sarah, I hadn’t made egg custard in years and was having a craving. 🙂 I used to make it for my children when they were young. I use raw milk and pastured eggs and sweeten with honey. I had read your article on how healthy and nutritious it is for us. As delicious as egg custard is, how can there be any nutritional benefit left in it when the milk is heated and then baked in an oven? Would you please comment on this.

    Reply
    • Sarah

      May 8, 2018 at 10:38 am

      Raw milk that is baked is not damaged as much as pasteurization which heats the milk up so fast that it denatures the milk proteins. That said, there are certainly no enzymes or probiotics left in the custard after baking. Using quality grassfed milk, though, there is certainly lots of nutrition as the fat soluble vitamins are not harmed by heating. Nor are the healthy fats in the cream damaged. Lately, I’ve been making this dish using date syrup instead of sugar which makes it even healthier as it is fruit sweetened! Hope that helps.

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