Simple Baked Maple Egg Custard

This recipe is so simple, I am not sure why we don’t enjoy it more often. With 4 ingredients that we usually have on hand, it is easy to throw together and throw in the oven to help warm up the kitchen on a blustery rainy day. This recipe does make a large batch, feel free to half it and bake in a 8X8 glass dish instead. This custard needs to bake in a water bath, much like a typical creme brule. This helps to give a nice, moist, steady temperature to cook the custard evenly.  A lot of custard recipes on the internet use a longer slower bake, with lower temperatures, but I haven’t had an issue with the higher heat of my recipe.

Simple Baked Maple Egg Custard 

4 cups milk, preferably full fat and non homogenized

8 Large eggs,  preferably pastured

Served with Roasted Pears

½ cup pure organic maple syrup

1 tsp Vanilla powder or 2 tsp pure vanilla extract

Preheat oven to 400F

Break eggs into a medium mixing bowl and whisk well. Whisk in milk, vanilla and maple syrup. Pour into 9X13 glass pan. Set this pan inside a larger 10x15 glass pan.

When oven is preheated, fill a pour-able vessel (I use a glass measuring cup) with very hot tap water.

Carefully place pans into the preheated oven, and fill the outer glass pan with the hot tap water until it reaches just over halfway up the inner glass pan that is holding the custard.

Bake for 40-45 minutes or until the custard is set in the middle. It should jiggle a bit like jello, and a knife inserted in the middle should come out damp but clean.

Let cool before enjoying.