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.
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- 1 cup whole milk
- 1 cup heavy cream not ultrapasteurized
- 1⁄4 cup honey or Rapadura (sucanat)
- 5 egg yolks
- 1 teaspoon vanilla extract
(FYI, I halved this recipe in the pictures shown.) First, warm milk and cream gently over low heat.
Then, slowly add the milk & cream to the eggs. Sally says to be “beating constantly.”
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:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
- Carrots Vichy
- Breaded Whitefish
- Moussaka Eggplant Casserole
- Breaded Chicken Breasts