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.
Ingredients
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
Method
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.
the other baby blog 
What size and how many ramekins does your recipe fill. Maybe the question I should ask is how full should you fill the ramekins? I’m guessing maybe half full? Does it puff a lot?
Thanks for this recipe. I’m pregnant (with twins! I just found out) and am so hungry all the time. This looks like a great protein-filled snack.
Great question! I used 4 ounce ramekins and filled them to the top. I’ve used a circular glass pan, a 9×9 square pan, and even larger ramekins. The only thing affected is cooking time. I’ve really never messed up a batch. Enjoy!
Not sure what I’m doing wrong, but they’ve been in the oven for 45 mins now and still completely runny.
In ramekins? Pans take longer. Did you use raw milk? It definitely takes twice as long. They will set, I promise!
I am not using raw milk but using ramekins. I bumped up the oven to 350, and I think it’s finally starting to set. They’ve been in the oven for a long time.
Bummer! Pasteurized milk in ramekins never took over 30 minutes for me so I’m honestly baffled! I hope they taste good at least 🙂
Finally done, but will have to wait until tomorrow to enjoy them when they’re nice and chilled. Thanks for posting the recipe. Maybe my toddler will actually eat it too. It’s hard to get her to eat eggs.
I used an 8×8 pan and it took 90 minutes at 350 for it to set. Looking forward to enjoying a bowl of yumminess!
Any idea why it would have separated when it cooked? Looks like curds and whey! Still tastes yummy though…
I wish I knew! What kind of milk were you using? Sometimes raw or lower fat milk will separate.
I did some reading and figured out that I cooked it too long. 60 minutes is the right amount of time for an 8×8 pan, just use a knife to check for done-ness (it should come out clean). I’ve made it twice since then, both came out great and it’s super yummy!! Thanks for the recipe 🙂