25 Days of Nourishing Traditions: Baked Custard

Alright, enough with the entrees and side dishes, it’s dessert time!! I loved the sound of this simple custard — milk, cream, egg yolks, honey, vanilla — a treat that’s still (of course) very nourishing with lots of good fat and cholesterol!

Baked Custard is found on page 545 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.

Click HERE to enter to win TWO copies of the book in our 25 Days of Nourishing Traditions Giveaway!

Ingredients

  • 1 cup whole milk
  • 1 cup heavy cream not ultrapasteurized
  • 14 cup honey or Rapadura (sucanat)
  • egg yolks
  • 1 teaspoon vanilla extract

Simple Meal Planning - Plan to Eat

If you use the super-amazing Plan to Eat meal planning site, just add me as a “friend” and you can take each of my recipes that I’ve already uploaded, and add them to your recipe box! Then you can plug them into your meal calendar, have instant shopping lists created with all your ingredients, and more! Here’s my PTE link for Baked Custard.  

Instructions

(FYI, I halved this recipe in the pictures shown.) First, warm milk and cream gently over low heat.

Beat the Rapadura or honey with egg yolks.

Then, slowly add the milk & cream to the eggs. Sally says to be “beating constantly.”

Blend in your vanilla and pour into individual custard cups. Well, I didn’t have any fancy custard cups (ohhh, Santa! I would like some of those! ;)), so I just poured it into my trusty bread loaf pan!

Place cups (or pan) into a pan of hot water and bake at 325 degrees for about 1 hour. You can tell when the custard is done if a knife comes out clean.

 

How’d it go?

I don’t know if maybe the temperature gauge on my oven is off or what, but it took my custard longer than an hour to bake — more like an hour and a half. I stuck a knife in it at the hour mark, and it wasn’t “clean,” so it had a little bit of custard for me to lick off — and it was like torture having to put it back in!! Which brings me to…

How we liked it

Oh. My. Gawrsh. AMAZING. So delicious. Better than some crème brulée I’ve had in restaurants! Actually, I almost took PH’s welding torch to this thing just to make it crunchy on the top (since that’s obviously the best part of creme brulee), but I clearly am not culinarily-advanced enough to be dared to try and I also don’t even know if that’s really how you make creme brulee and also this custard was so good that I just needed to eat. it all. IMMEDIATELY.

Have you ever made a simple custard recipe like this? If you haven’t, have I convinced you to make this one?!

Be sure to check out the other installments of 25 Days of Nourishing Traditions:

And don’t forget to enter to win your two copies of Nourishing Traditions in our giveaway!
{This post is linked to Fight Back Friday at Food Renegade!}

Free Kefir Recipe eBook from Cultures for Health


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8 Responses to 25 Days of Nourishing Traditions: Baked Custard
  1. Karen says:

    we used to get a custard at a restaurant that looked like this. it was so dang delicious. also, they had an optional lemon sauce that you could have drizzled over the top. it was heaven.

    • ButterBeliever says:

      Ohh that’s SO something I would love. Lemon is my favorite. I’ll have to figure out a way to make a sauce!

  2. Stealthy Mom says:

    Now THAT looks good. call it creme carmel, call it flan… Haven’t had a baked custard in way too long.

  3. [...] Baked Custard (from Nourishing Traditions, makes a great simple [...]

  4. [...] Super fast (maybe 10 minutes start to finish) and super good! Of course we had Kent’s famous custard for [...]

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