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 favorite treat growing up.
I usually made a couple of bowls a week at my Grandparents’ house, who lived not far down the road.
My Grandfather, also a huge egg custard fan, and I would happily enjoy a bowl while sitting in his favorite chair, watching baseball on the rabbit-eared black and white TV in the living room.
Egg custard was basically the only thing I could cook in my middle school years, and it didn’t really get much better until I had kids!
The reason I learned how to make this one dish at my Grandparents’ house at such an early age was my nearly constant craving for eggs, which were rarely served in my own home.
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 and eggs are often on the menu.
I think these tween cravings were likely because the wholesome fats in the yolk provided such excellent nourishment at such a fast-growing and hormonally charged time of life.
In my opinion, egg custard is a great first dish to teach your children (along with scrambled eggs). When you skip the white sugar in most versions and substitute unprocessed, whole cane sugar or dark maple syrup instead, the flavor even resembles flan!
If your children are tweens or teens and still haven’t shown much interest in cooking (this is an important life skill to teach!), haul them into the kitchen and show them how to whip up a bowl of egg custard or another healthy dessert recipe that might interest them.
Be sure to serve each bowl with a spoonful of homemade whipped cream on top.
More Homestyle Puddings to Enjoy!
While this egg custard recipe uses dairy milk, there are many ways to make nondairy pudding if you prefer. Here are some alternative 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 optional
Instructions
-
Crack eggs into a medium-sized, oven safe glass bowl (I use this one) and whip until just blended.
-
Add sea salt and vanilla and mix well. Blend in maple syrup and whole milk with a whisk.
-
Bake egg custard in the same mixing bowl at 400 °F/204 °C for 45-50 minutes or until bubbly and lightly browned on top, and a knife inserted in the center of the bowl comes out clean.
-
Remove from the oven and sprinkle the optional nutmeg on top.
-
Egg custard is delicious served warm! After the bowl is cooled, refrigerate leftovers for up to 4-5 days.
Recipe Notes
Goat or cow milk both work well in this recipe.
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.