Vanilla Custard

(raw milk & honey)

Prep Time: 20 min. Cook Time: 35-40 min.

Total Time: 55-60 min.

Makes: 6 (8oz) ramekin dishes

Macronutrients: 6.9g protein · 27.1g carb · 6.3g fat

(based on 1 ramekin dish)

About the Dish:

Custard is ice creams rich jiggly cousin!

Eating animal-based leaves little room for variety.

Most of the desserts I eat are a combination of raw milk and either maple syrup or honey.

This makes ice cream and custard a staple in my house!

With the added eggs it makes for some good protein too which is always great.

Would you rather have a little more flavor in your custard? Check-out my citrus custard or coffee custard!

Instagram video for visual coming soon…

Why a water bath?

As you go through this recipe, you will see that you are going to bake the custard in a ramekin, in a tray of hot water.

This is called a water bath (cooking in water).

DONT SKIP THIS STEP!

A water bath is easy and it ensures an even cook throughout the custard. It prevents the outside from getting over-cooked and helps the inside cook all the way through. It also helps the produce a moist and creamy final product.

Custard is heavily egg based and if you don’t use a water bath it can lead to a very chewy rubbery texture that is not pleasant.

Raw Milk

Raw milk is unpasteurized milk, or milk in its pure form, straight from the animal.

Pasteurization is when the milk is heated at a high temp for long enough to kill bacteria and allow for a longer shelf life.

In 1973 the government required all milk sold across state lines needed to be pasteurized due to safety concerns of foodborne illnesses. To this day many states do not allow the sale of raw milk.

Although this may seem safer, pasteurization also kills good bacteria, enzymes, and nutrients that work symbiotically to allow our bodies to properly digest milk, as well as provide many health benefits.

Some health benefits that raw milk can provide are reducing environmental allergies, strengthening your immune system, improving digestive health, increasing bone density, and overall having a healthy gut.

It is a personal decision to drink raw milk. I choose to because I think the benefits far outweigh the risk of food poisoning. There are much riskier foods to get foodborne illnesses from and as long as you are buying from a trusted farmer, I wouldn’t worry!

Please note:

Heating the milk for this recipe may remove some benefits that raw milk provides. It gets heated until it steams which is around 180°F and then it gets baked.

Even though the heating likely kills some of the beneficial bacteria, I still think it’s better for you than pasteurized.

Want to find raw milk in your area? Go to getrawmilk.com

Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.

As an Amazon associate I earn from qualifying purchases.

Equipment:

Ingredients:

  1. Pre-heat the oven to 350°F.

  2. In a medium bowl, whish the eggs until they’re clear orange/yellow, no streaks.

  3. Add the honey to the eggs and whisk until combined.

  4. Pour the milk into a medium pot and warm on the stovetop until it started to slightly bubble and steam, around 180°F.

  5. Slowly pour the steamed milk into the bowl with the egg/honey mixture, whisking the entire time.

  6. Add the salt and vanilla extra, whisk well.

  7. Lightly butter the ramekins.

  8. Pour the custard liquid into the ramekins evenly. They will not rise very much so you can get close to the top!

  9. Sprinkle some cinnamon on top of each (optional).

  10. Fill the baking sheet with 3/4in of hot water.

  11. Place the filled ramekins into the water bath, leaving at least 1 inch in between each dish.

  12. Carefully, place the water bath and filled ramekins into the pre-heated oven on the middle rack.

  13. Bake for 35-40 minutes or until set (slight jiggle in the center with a golden color on the top).

  14. Remove from the oven, remove the ramekins from the baking sheet, and set on a hot safe surface to cool.

  15. You can enjoy these warm if you’d like, however most people eat custard cold. Allow them to cool, cover them either with a lid (if your ramekins have one) or some plastic wrap and store in the fridge until enjoyed!

  16. Is vanilla not your flavor? Check-out my coffee custard or citrus custard!

Changes/Substitutions

Changes are very difficult with baking recipes, especially when they require a specific texture. I would not recommend changing anything major about this recipe unless you’re confident in your baking conversion skills!

However, feel free to omit the vanilla extract or cinnamon.

You could replace the honey with maple syrup or regular sugar but I have personally not tried this yet.

Don’t like vanilla? Check-out my coffee custard or citrus custard!

Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.

Meal prep is her specialty.

She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.

Learn more in “About me”

Please checkout my instagram account for videos of me making these recipes!

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