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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.
Can kefir be subbed for milk? We can only do fermented dairy on gaps.
I’m making this for the 4th time this morning! Love it … I like it both warm & cold as well. Great treat…great way to utilize my milk & eggs and I’m loving a new way to eat eggs 😀
have you ever tried almond breeze as a substitute? We don’t use milk and don’t like coconut milk. Hoping there is yet another version, I so miss egg custard!
Almond “milk” is a highly processed, fake food. See this link for good info from Dr. Kaayla Daniel:
http://kellythekitchenkop.com/2010/08/soy-protein-shakes-almond-milk-and-other-fake-foods-people-think-are-good-for-them-dr-kaayla-daniel.html
Why don’t you use real milk? If you have allergies, they can be reversed with the GAPS diet. And my goodness, who wouldn’t love coconut milk?! 😉
I had to wait until our eggs were delivered. We are having a super cool summer and chickens are not liking it! The liquid in my custard separated. What did I do wrong? Any instruction would be most welcome!!
I craved eggs & egg sandwiches as a high school runner too! I’m making this now — mostly because it sort of sounds like crème brûlée (which I love!) and I have plenty of extra milk & eggs. Can’t wait to try it!
And it was really good! Mine was a little liquidy as well, but I just scooped out the solid parts. I’ve had this 3 days in a row for breakfast — what a GREAT option to have! 😀
I made this on Tuesday night. Everyone loved it. It was a big hit. Thanks.
I made this last night. Very easy and very tasty. Thank you.
Great recipe. I can’t wait to try it. I used to know nothing about custard. Than I married an English man and they love their custard in the UK.
Baked custard is one of my biggest craves…When I make it I use 3 egg yolks and 2 whole eggs, a cup of milk and a cup of cream and lots of nutmeg. I have also, over time, cut down on the amount of maple syrup so the sweetness is very delicate. I think I need to go make some right now!