Thursday, October 2, 2008

Egg Custards

Ingredients.....per 1 cup of custard. Adjust accordingly.

2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract

Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.

Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.

Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon

Note: You can adjust this to family size custards...just bake longer.


Whiterock said...

Hey, this is Whiterock, one of the mods on the TF-recipes list. Do you mind if I add you to the blogroll on my blog?


TraditionalFoodsMama said... problem.