Comfort Custard

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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