Easy Egg Custard

Here’s another custard recipe that I decided to try this past week. You don’t need to scald the milk just mix everything together and bake. It was just as good as last weeks Sweet Potato Custard and even easier to make.  Everyone loved this one!

SERVINGS: 6

4 large eggs

1/3 cup rapadura, honey, maple syrup or organic sugar

1/8 teaspoon celtic sea salt

2 1/4 cups raw whole milk

1/2 teaspoon organic vanilla extract

1/8  teaspoon freshly grated organic nutmeg

1/4  teaspoon organic cinnamon

MAKE AHEAD:

The custards can be refrigerated overnight.

1.Preheat the oven to 350°. In a large bowl, beat the eggs and honey. Add salt, spices and stir until dissolved. Stir in the milk & vanilla. Pour custard mixture into six 4-ounce custard cups.

2. Set the cups in a large roasting pan and place in the oven. Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set. If your milk is cold is can take 35-40 minutes so just add 5 minutes or so if they’re not set yet.  Remove from the water bath when cool enough to handle. Serve warm, at room temperature or chilled.

Read more, great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-march-19th/

Read more, great, Pennywise Platter Thursday posts here:  http://www.thenourishinggourmet.com/2010/03/pennywise-platter-thursday-5.html

Read more, great, Real Food Wednesday posts here:  http://kellythekitchenkop.com/2010/03/real-food-wednesday-3172010.html

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