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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
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Crack eggs into a medium sized glass bowl (I use this one) and whip.Â
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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.Â
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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.
Well, don’t know what went wrong..it turned out like sweet scrambled eggs with a bunch of extra liquid..my kids were not impressed,,
Same here. =( Minus the kids.
Here, too. I should’ve looked around; most custards set better (don’t separate) when baked in a water bath AND at a lower temp (325/350). My gut said go with a lower temp, but I tried it as is. Many suggestions if you google it are to avoid the separation with lower temps. Will probably try again with slightly souring raw milk, at low temp. Cheers!
I just made this — can’t wait to try it!! Thanks for sharing the recipe. 🙂
Much more simple than the recipe I have ! can’t wait to try it! I get my two gallons of freah milk to tomorrow:) with my fresh 2 doz eggs!!!
I made your egg custard pudding using coconut milk a while back. Delish and sooo easy!
Where do you get the grade B maple syrup?
Many healthfood stores have it but it is expensive. Try to get it from a local buying club and you will save a lot.
You can also buy it on Amazon.com for “cheap” especially if you do the subscribe & save option; it’ll knock 15% off the price and you can have it shipped to you on a regular basis!
I’ve got a new woodburning kitchen stove with an oven and I can’t wait to try this once it’s cool enough to use the stove!
I have a vintage Westing House oven on my back porch for summer..wanted to do something..mine is in the oven too!
I just picked up 5 dozen pastured eggs so the timing for this recipe could not have been better. The custard is in the oven as I type. Thank you for another wonderful recipe.
Wow, I SO can handle this! Does the top get crunchy at all like creme brulee? I might just whip out my man’s welding torch and try for it. lol!
The crunch when torches is a sprinkling of sugar on top of a creme brulee. That would definitely WORK here, but this does not (and will not) get crunchy on its own.
i’m wondering if this will keep for long once cooked? i’m not cooking for a family and not sure if my partner would eat it.