Healthy Baked Custard

Healthy baked custard


This recipe is from one of my all time favourite books Nourishing Traditions by Sally Fallon.  A good friend of mine made it a year ago and although I loved it, it tasted so amazing and delicious I assumed that it was more challenging recipe.

Turns out it is simple, straightforward and relatively clean.  Filled with healthy fats and very little sweetener, it’s perfect for my cleanse and rich enough to serve to anyone else as a great dessert. The first time I baked it, I served it warm however the recipe calls for it to be served chilled.  Either way is absolutely delicious but chilled it reminds me of a creme caramel…

Baked Custard

1 cup whole milk (preferably raw)

1 cup heavy cream

2 dessert spoons of honey (recipe calls for 1/4 of a cup but I added less and found that it was definitely sweet enough)

5 egg yolks

1/2 teaspoon of good quality vanilla powder (taken from vanilla pods, or the scrapings of a pod or 2)

Warm milk and cream gently over a low flame until warmed through but not boiling. Meanwhile beat honey and egg yolks until thoroughly mixed. Slowly add milk and cream mixture to eggs mixing the whole time.  Blend in vanilla and pour into either individual custard cups or a baking dish. Place in a pan of hot water and bake at 160 degrees for approximately 40 mins.  Time will vary from oven to oven.  Recipe called for this to be baked for 1 hour but mine was well and truly ready in 40 mins.  To check if ready insert a knife into custard, if it comes out clean, it is ready.

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