Nourishing Custard

recipe from Lisa@The Cutting Edge of Ordinary

6 eggs, from pastured chickens

1/4 cup organic maple syrup or local raw honey (double this for sweeter custard)

2 teaspoons vanilla or 2 vanilla beans

4-6 sticks cinnamon 

5 cups milk

dash of salt

ground nutmeg or cinnamon for top if desired


Preheat oven to 325 F for a dish or 350 for cups.


If you want extra healthful and flavorful custard, steep milk with vanilla beans and cinnamon sticks. You can skip this step but it makes the custard pretty darn tasty. Whisk eggs, maple syrup, and vanilla if using in bowl, stir in milk. Pour into a glass baking dish or six custard cups. Sprinkle top with nutmeg or cinnamon if desired. Set the baking dish(es) in a pan of hot water.  Containers nested in a rectangular glass baking dish for large single servings. Bake large dish at 325 degrees for 1 hour; bake cups at 350 degrees for 40 to 45 minutes. Custard is done when a knife inserted off-center comes out clean. Serve warm or cold, add an extra drizzle of maple syrup if you want it sweeter.


You can also make this even more healthful by adding some pumpkin to make pumpkin custard. Essentially all you need to do is swap out half the milk for pureed pumpkin. What a wonderful way to get a serving of vegetables first thing in the morning.

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