Sometimes you need a little indulgent treat to top off the tummy after a delicious meal. But if you’re trying to avoid white refined sugar most store-bought custards or even custard recipes you find online are a pretty big no-no.
Maple syrup comes to the rescue in this delicious melt-in-your-mouth treat that keeps you satisfied – I love that there is no refined sugar added; it is super simple to make with real natural ingredients. Plus homemade custard doesn’t contain any artificial flavors, preservatives, or wheat-based thickening agents that some store custards do.
I even have this yummy maple custard as a snack because of the protein from the eggs, calcium from the dairy, and the energy I get from the maple syrup. (sounds downright good for you when you think of all the real whole food ingredients)
So without further ado…
Our Super Simple Natural Custard Recipe
• 6 farm-fresh eggs
• 3 cups whole milk
(milk alternatives can also be used: coconut, almond, hemp, etc..)
• ½ cup maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
• nutmeg (optional)
Making Custard: Preparation and Baking
1) Preheat oven to 400 degrees F
2) Whisk together eggs, salt, milk, and vanilla – blend in maple syrup (yes it really is that easy)
3) Pour into 8×8 (or 2 Liter) glass baking or casserole dish
3) Bake for 40-50 min (until nice and brown on top and a knife inserted in the middle comes out clean)
4) Serve warm or cold, sprinkle with nutmeg (or we love it with pumpkin spice)
5) Enjoy!
Extra Tips for Making Perfect Baked Egg Custard
While I love this custard recipe because it is so simple, baking any egg dish takes a bit of practice to get the texture right. Here are a few tips and extra methods for making a great custard.
Eggs:
Using the freshest eggs you can find when making egg custard is the key. We are lucky enough to have a local small farm where we get fresh pastured eggs. If you can’t get pasture-raised eggs opt for organic eggs for the most health benefit (the more orange the egg yolk the more nutrients).
Beat the eggs gently with a wire whisk before adding in the other ingredients. Your custard will come out much smoother. Also, beating the eggs lightly prevents air bubbles from forming which changes the texture of the custard.
Strain the eggs:
A simple tip for a smooth creamy custard is to strain the egg mixture before cooking. This removes any unmixed egg whites which let your custard get its smooth on so to speak. A smooth custard is a happy custard.
Water Bath:
While you don’t need a water bath (I’ve made some great custard with the no-frills method I mentioned above) a water bath ensures your custard is cooked evenly. Also, if you choose to bake your custard in ramekins a water bath is essential.
To make a water bath, place the baking dish or ramekins into a deep baking dish lined with a tea towel. Add hot water into the lined baking dish about 2/3 the way up until it reaches the level of the custard inside the ramekins or dish.
A water bath or bain-marie (the Fancy Nancy name) protects the custard from the direct heat of the pan bottom, this assures the custard cooks gently and doesn’t overheat and separate.
Timing:
Making egg custard is a delicate balance when it comes to timing because you don’t want to overcook your custard. A trick is to shake the baking pan to check for doneness.
Does your custard wiggle only slightly when you shake it? Then do a happy dance because it is ready to be taken out of the oven and enjoyed!
If your eggs don’t have that nice jiggle, they are overcooked and the custard won’t have the proper texture.
Do you have a delicious homemade custard recipe you really love? Let us know; we always like trying healthy new recipes. And remember sharing feels good – please share this simple custard recipe with at least a million friends (that’s a lot of feelgood-ness)
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I am in love with the Healing Gourmet’s new dessert cookbook – they revamped all your favorite dessert recipes to remove every ingredient that was unnatural or refined, as well as anything that would spike your blood sugar or cause your body to store fat. They are actually GOOD for you!
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FAQs
Experts Reveal 12 Big Custard Mistakes You're Probably Making
- Not Knowing The Difference Between Starch-Thickened And Egg-Thickened Custards. ...
- Not Knowing The Difference Between Stovetop And Baked Custards. ...
- Adding The Eggs To Your Custard Too Quickly. ...
- Overcooking Custard. ...
- Cooking Custard At Too High A Temperature.
Mix flour and cold water well, making sure the mixture is smooth. For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour.
How to thicken custard without cornstarch? ›
You can achieve a thicker consistency in your custard by using egg yolks. They contain natural emulsifiers that help to bind and thicken the mixture.
How is custard made from scratch? ›
🔪 How to make Custard
In a jug, mix the egg yolks, cornflour, sugar and vanilla extract. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.
What thickens a custard? ›
Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.
How to avoid scrambling eggs in custard? ›
Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too. Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble. Keep stirring over medium heat as the custard thickens.
How to fix custard that didn't set? ›
The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.
How to tell when custard is done? ›
Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it. Draw a finger across the back of the spoon and if it leaves a trail, your custard is ready.
Why is the custard not setting? ›
Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.
Does homemade custard thicken as it cools? ›
The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.
Mix sugar, cornstarch and salt in double boiler. Gradually stir in milk, stir well. Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken. Cover and let cook for ten minutes.
Why does my custard taste powdery? ›
If it tastes like flour you didn't cook it long enough. That's all. That's a very common problem as pastry cream starts out as a liquid but, as it cooks, quickly escalates to the thickness of wallpaper paste. When that happens people freak out as it's now very, very easy to scorch.
What are the three types of custard? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
What are the two basic types of custard? ›
Custards are of two types: stirred and baked. Both types create a rich, smooth sauce served warm or cold. Baked custards are prepared with whole eggs and are cooked in an oven with water surrounding its dish. Stirred custards contain egg yolks and are cooked on the stovetop, often in a bowl over water.
Can you whip custard to make it thicker? ›
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.
What can I do with failed custard? ›
Rescuing the custard turned out to be a cinch with an immersion blender. A quick buzz effectively broke down the clumps, restoring a perfectly creamy texture (which didn't break when we refrigerated the fixed custard).
How do you know when the custard is the correct consistency? ›
Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it. Draw a finger across the back of the spoon and if it leaves a trail, your custard is ready.
What causes curdling in a custard? ›
Overheating the custard can cause it to curdle or separate. To prevent this, cook the custard over low heat, stirring constantly until it thickens. Do not let the custard boil. When adding eggs to the custard mixture, add them slowly while whisking continuously.
