I love eggs. I love milk, especially the raw stuff. This baked custard has been my go-to dessert in late pregnancy, and now as a nursing mama, as I try to maximize my nutrients and stay fueled. It’s fast. It’s easy. There are three ingredients (or four if you’re ambitious). It’s breakfast, lunch, dessert…and maybe even dinner.
4 cups of milk
- If you use raw milk, supposedly the custard will be runnier unless you heat it to 160 degrees. I have never done that, and still have a great consistency.
1/4 cup maple syrup (or more if you really like it sweet)
- honey or sugar may also be used, but maple syrup yields a flan-like flavor
1 teaspoon vanilla (homemade is easy!) (optional)
sprinkle of nutmeg on top
1. Preheat oven to 350 degrees F.
2. Blend milk and maple syrup together. Add eggs. Blend well. I use a stick blender.
3. Fill ramekins 3/4 full or if you want to be super simple, a 9×9 pan.
4. Fill 9×13 dish with 1-2″ of water.
5. Place ramekins or pan in the large dish.
6. Sprinkle nutmeg on top.
7. Baking time seems to vary depending on how full the cups are, how large they are, and your oven. In general, ramekins will take about 30-45 minutes (raw milk takes longer!). A toothpick will be your best gauge of doneness.
8. Remove ramekins from dish and cool before refrigerating.
This post is part of Painfree Pregnancy’s Sunday Superfood carnival.