Table of Contents[Hide][Show]
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.
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
-
Crack eggs into a medium sized glass bowl (I use this one) and whip.Â
-
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.Â
-
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.
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.
Traditional Egg Custard Pudding – The Healthy Home Economist http://t.co/0E5pMhl
Love your posts!! We just moved and are busily un-boxing our belongings -ugh- thing is, yesterday I found my mother’s custard bowls, stored them in the cabinet and told myself I would look online for an old fashioned recipe-that was yesterday!! Perfect timing-thank You:)
Baked egg custard was one of my favorite breakfast treats growing up. So silky and rich, yum! The only thing I didn’t like was when mom put rice in the bottom. I’m a custard purist I guess. My hubby is not much of an egg fan but I definitely need to introduce the kids to custards.
I have a hard time eating eggs so I am excited to try this recipe. I just found a local source for pastured eggs so I can actually afford to use six eggs at once! Can you use maybe half milk, half coconut milk?
I’ve never tried that but I feel pretty sure it would work.
Timely recipe! Our hens have finally started giving us dozens of eggs each week, and quite frankly we’re all a little tired of typical breakfast eggs. This looks like a delicious way to change things up and still make good use of those nutritious eggs!
Traditional Egg Custard Pudding – The Healthy Home Economist http://t.co/D8XQuA3
Sarah, Thanks I will try it! I had a dinner party where I served Sally’s baked chicken,oven roasted carrots and green beans. Dessert was fresh strawberries, fixed ahead with meyer lemon juice to preserve, and I forgot to add a little honey! I had sugar on the table for coffee and one of the guests put it in his strawberries and my homemade creme freshe! I thought it was delicious alone but we are used to the real taste of foods without suger! They are not!
Jean Finch
I thought you “had” to bake custard in a pan of water, which I always considered a hassle so I’m glad to know that this step isn’t necessary!
Definitely don’t need a pan of water.
How perfect! I just got 3 dozen pastured eggs at the farmers’ market, so guess what I’ll be doing today. I’ve made custard using honey, but I love the idea of using grade B maple syrup for a flan-like flair. I’m a huge flan fan. I suppose you could do it in individual glass bowls in a tray of water as well, but your one-dish version sounds nice, too. Other than ease and simplicity, is there an advantage to doing it in one bowl?
It’s just simpler in one bowl. No reason not to split it up if you want to though.
This looks yummy. Can I use honey instead of maple syrup.
Absolutely!