Milk and egg Pudding recipe - Best Milk Recipes

Milk and egg Pudding recipe

egg custardEgg custard pudding was my most favorite treat growing up. I usually made a couple of bowls a week at my Grandparent’s house (they lived not far down the road) and my Grandfather, also a huge egg custard fan, and I would happily wolf it down together while watching baseball on his rabbit-eared black and white TV.

Egg custard was basically the only thing I could cook in my teenage years and it didn’t really get much better until I had kids!

The reason I determined to learn how to make this one dish at such an early age was my nearly constant craving for eggs growing up. I have no idea why I craved eggs so much – I don’t crave them at all anymore probably because I get so many good fats elsewhere in my diet. I especially craved eggs during my early teenage years, likely because the wholesome fats in the yolk provided such excellent nourishment at such a fast growing and hormonally charged time of life.

Egg custard is easy to make and very nourishing. In my opinion, it is a great first dish to teach your children (along with scrambled eggs). When you skip the white sugar that is included in most versions and substitute Grade B maple syrup instead, the flavor even resembles flan!

If your children are tween age and up and still haven’t shown much interest in cooking, haul them into the kitchen and show them how to whip up a bowl of egg custard. You just might spawn another egg custard junkie!

Egg Custard Pudding

Ingredients

6 free range or pastured eggs

3 cups grassfed milk (goat milk works well too. You may also substitute whole coconut milk if desired)

1/2 cup Grade B maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

Organic ground nutmeg

Instructions

Crack eggs into a medium sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.

Bake egg custard in the same mixing bowl at 400 F/204 C for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Egg custard is delicious served warm or cold with a bit if nutmeg sprinkled on top!


More
Organic Matcha Green Tea Powder - Culinary Grade - Smoothies, Cakes, Lattes, Cookies - Add to Coffee and Hot Chocolate - 137 Times More Antioxidants Than Regular Green Tea - Aids Weight Loss - 4 OZ
Grocery (Joyfuel)
  • MATCHA IS SO MUCH MORE THAN JUST GREEN TEA. Super rich in antioxidants that help prevent aging and chronic diseases, protect the skin from harmful UV rays, improve...
  • BOOST YOUR ENERGY WITHOUT THE JITTERS OR DOWNWARD SPIRAL. Matcha contains the potent amino acid L-Theanine that delivers the unique ability to calm, reduce stress...
  • THE HEALTHY INGREDIENT IN SMOOTHIES, LATTES AND BAKED GOODIES. If you re looking to blend Matcha into your drinks and desserts, this is an excellent choice. Mixes...
  • SMALL SERVING, BIG FLAVOR. One half teaspoon is all it takes for green tea lovers to automatically fall in love with our Matcha. For the non-avid green tea drinker...
  • 60 DAYS BETTER-THAN-MONEY-BACK GUARANTEE. Order now with peace of mind. If you are not 100% satisfied, tell us within 60 days of purchase and we ll give you a full...

Related Posts