Wholesome, nourishing and very comforting! We eat this for breakfast, lunch or dinner. Pop a batch in the oven whenever you have baking to do anyways to make use of all that good oven heat. This easy recipe uses plain ingredients: dried milk, which I keep on hand, and eggs, which my chickens keep on hand.
Comfort Custard
- 8 eggs
- 6 cups milk (or use dry milk, see info below)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup sweetener (honey, coconut palm sugar, maple sugar, or xylitol or a mix of them) or use part stevia. You can even put an apple in the blender to help sweeten it up!
- Optional: 1/2 tsp. cinnamon, dash of nutmeg, cloves and mace. Any or all.
Put eggs in the blender with vanilla, salt, sweetener, spices, plus (optional) a small apple or any other sweet fruit. Add half the milk to the blender and buzz until smooth. Pour into a 9 x 13″ glass baking dish and whisk in remaining milk. Set baking dish down into a bigger pan. I use a stainless steel casserole pan. You can use a broiler pan, turkey roaster, etc. Pour water in the larger pan so that it comes up halfway on the side of the glass baking dish. Bake at 350° for about an hour and a half. You can tell when your custard is set and baked when a knife inserted near the middle comes out clean. Serve plain or top with fruit or berries for a pretty dessert or breakfast.
That’s all there is to it!
If you want to use dry milk in this recipe, use 1 1/2 cups of instant dry milk powder with 5 cups of water for a firmer “flan” type custard that we love!
Another variation I have done is to put a couple of cups of cooked winter squash or pumpkin into the blender along with the eggs, and increasing the sweetening by a bit. Great way to sneak in some veggies!
Dry milk from my food storage, eggs from my chickens, and apples from my orchard combine to make a very economical, nourishing and comforting treat!
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I'd sure love to hear your comment!
Hi,
Be careful that when you measure out dry milk, you put it in the cup first, and then add the water. Because the dry milk takes up room, and if you measure it separately, you'll get too much water.
Try it again, I think you'll love it!
Yum!!
I tried making this with half powdered milk and half fresh milk. I baked a little over an hour and the knife came out clean but when I served it it was watery inside, like water had separated from the custard. We could still eat it and it tasted good but didn't look as appetizing as the photo of your slice. Any ideas on what I did wrong?
Yes, it is in my Hopkins Healthy Home Cooking. You can see the cookbook on my website: http://www.LovetoLearn.net.
Thanks!
Diane
This custard looks yummy. Is the recipe in one of your cookbooks as well?
This reminds me of the rice pudding my mama used to make, but without the carb-laden rice! The custard was always my favorite part anyway. Thanks for a yummy recipe, and Merry Christmas!