This is one of my all-time favorite desserts. Well besides ice-cream. My Mom used to make it in the form of a custard pie and we’d even be allowed to have it for breakfast sometimes because it had eggs in it (and eggs = breakfast, right?), so it brings back fond memories.
As much as I like a good nut-crust pie like this one (whose crust would definitely work very well with this recipe in pie-form) I wanted to make something even quicker and easier this time, so I thought I’d do a crustless version in the form of individual custard ramekins.
Also, since grassfed cream is healthier than milk, as we talked about in this post (it contains far more fat-soluble vitamins and a lower concentration of lactose), I decided to make this with half cream and half milk, instead of only milk. This makes it extra velvety and delicious and also means you’ll be super satisfied after just one.
If you are dairy-free, coconut milk works perfectly well too, and is also very delicious.
Since this is low in sugar (sweetened only with a little honey), and is made with very simple high quality ingredients, it is a pretty healthy dessert that won’t send your blood sugar through the roof.
I recommend serving it chilled, but if you can’t wait, warm is pretty tasty too.
- 1 1/4 cups organic grassfed cream (I love this brand)
- 1 1/4 cups organic full-fat grassfed milk
- 4 pastured eggs
- 1/4 cup honey or maple syrup
- 1 1/2 tsp vanilla essence
- 1/4 tsp sea salt
- Nutmeg to sprinkle on top
- 1. Preheat oven to 425F
- 2. In a sauce-pan, heat up milk and cream till scalding
- 3. Place eggs, honey, vanilla and sea salt in a bowl (or a blender), mix and slowly pour in scalding cream mixture
- 4. Place 6 ramekins in a baking dish filled with about 1/2 inch of water. Pour the custard mixture into the ramekins - evenly dividing it amongst them
- 5. Sprinkle nutmeg over each one and place the dish in the oven
- 6. Bake at 475F for 5 minutes and then turn the temperature down to 425F for an another 25 minutes
- 7. Allow to cool and enjoy!