Simple Egg Custard

A simple egg custard is just the thing when you’re not feeling good, my Grandma made this for us kids when we were sick, and what a treat it was. I still can remember that silky smooth taste.

However, you don’t have to be sick or under the weather for this old-fashioned dessert.

This is a great recipe if you have lots of eggs from your backyard chickens! I would call this a farmer’s wife specialty, my grandmother had cow’s milk and eggs in abundance, so she made this simple egg custard.

Storing and Freezing Custard

To store, Custards should always be stored in the refrigerator. You will want to cover it well so it doesn’t take on refrigerator flavor. It keeps well for up to two weeks.

To freeze, Place them in freezer-friendly containers or wrap your ramekins in freezer paper and saran wrap. Stores up to six months. Thaw overnight in the refrigerator before eating.

Simple Egg Custard

Ingredients

6 Large eggs
1 Pinch of salt
4 cups Cream or (half milk - half cream)
1/2 cup Maple syrup
1 tbsp Vanilla paste or vanilla extract

Instructions

Preheat oven to 350F—grease six ovenproof ramekins. Place them into a large baking dish.
In a large bowl, whisk together all your ingredients until smooth and well combined. Pour into the six ramekins.
Boil 3-4 cups of water. Pour in enough water until the ramekins are submerged in an inch of water.
Place the baking dish with the ramekins in the oven for about 30 minutes or until firm on top.
Enjoy warm from the oven or chill in the refrigerator.