Simple Baked Custard with Farm Fresh Eggs, Milk, and Honey

This baked custard has 3 simple locally-sourced ingredients.  Plus vanilla (if you know of any SD vanilla growers, send them my way! LOL)  The main ingredients are:

Eggs-  definitely want to use local free-range eggs for this recipe.  Duck eggs are simply divine for this recipe- they make the custard so velvety rich and creamy!
Honey- instead of white sugar.  GG has got you covered for raw local honey, too!
Milk-  the best place to get milk in SF area is Happy Grazing Dairy- it's grassfed organic raw milk. You can contact them by emailing: ateisen@gwtc.net.

Baked Custard

2 free-range eggs
1 1/2 cups milk (Whole milk is best. If you use a combination of milk+cream that would be even better!)
1/4 cup honey and/or maple syrup*
1 tsp vanilla

Preheat oven to 350 degrees.
Mix all ingredients well. It’s best to use an electric beater, blender, or stick blender to get the eggs smoothly incorporated.
Pour into an 8x8 square or 8” round dish. 
Place this glass dish in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water (as hot as it comes out of your faucet).  This water bath will help the custard cook evenly and gently.
Bake the custard in the water bath for 40-50 minutes, until the custard is just set. When done, the center should be jiggly. A butter knife inserted near the edge of the custard should come out clean. Remove the custard from the water bath immediately and allow to cool.

Sprinkle with cinnamon and sugar, and serve with berries and whipped cream.

Serves 4.

*Note:  We like to use 2 T. of honey plus 2 T. of maple syrup.  We like to use a combination of sweeteners so that neither the flavor of the honey or the maple syrup is too strong.  You could certainly use one or the other alone if you prefer.

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