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 preferably organic
Instructions
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Crack eggs into a medium sized glass bowl (I use this one) and whip.
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Add salt and vanilla and mix well. Blend in maple syrup and 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 on top and a knife inserted at the center of the bowl comes out clean.
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Egg custard is delicious served warm or cold with a bit if nutmeg sprinkled on top!
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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.