An easy, traditional recipe for egg custard pudding that will delight both young and old with its rich flavor and easy digestibility.
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.