Egg Custard Recipe

Egg Custard Recipe. A super simple and yet delicious and nutrient dense dessert that utilizes plenty of pastured eggs and raw milk!

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Egg Custard Recipe

Ingredients:

• 6 egg yolks
• 2 cups fresh raw cream (or you can use whole milk)
• 2 tablespoons vanilla extract
• 1/3 cup maple syrup

Step one: Separate the egg yolks from the whites and set aside.

Step two: Fill the bottom pan of a double boiler, or a small saucepan, with a few inches of warm water. Place a second pan on top, or use a glass bowl. You simply want to heat the cream gently and not directly.

Step three: Into the top of the double boiler or saucepan, pour in the cream, the vanilla, and the maple syrup. Gently warm over medium heat until very warm to the touch.

Step four: Once the cream is warm, add the egg yolks to a large bowl. Whisk them up. Then, slowly ladle in the hot cream – sloooooooowly. If the cream is added too quickly, you’ll end up with a bowl of scrambled eggs. By adding in the cream gently and slowly, you allow the egg yolks time to warm without cooking them.

Now whisk it all up!

Step five: Return the custard to the top of the double boiler. Continue to warm over medium heat until the mixture thickens, about 10 minutes.

You can tell when it’s done by testing it with a spoon (or your finger, if you are a dirty farm girl like me). Just stick it in there and see if the custard will coat it and stay there even after you lift it out.

There we have it. Homemade custard.

Now, if you want to freeze it and have it as ice cream you’ll have to have a lot of willpower to not eat it before it’s ready. Or even before it gets put in the freezer. I confess, a lot of the time I don’t last that long. But once you taste it, you will understand why.