Go Back
+ servings
Print
Classic Egg Custard Recipe

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 MGA

Ingredients

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.