With the the backyard chickens in full production mode, it’s time to find something else to do with these eggs besides quiche. So how about some custard?
I have a lot of friends that are paleo, so I thought I’d take a stab at a paleo egg custard. I noticed it had to cook a little longer than “regular” egg custard, so keep that in mind. This also has an “eggier” taste than traditional custard.
Paleo Egg Custard
3 cups unsweetened coconut milk
6 eggs at room temperature
3/4 cup of maple syrup
1-2 tsp nutmeg
Preheat your oven to 325 and prepare your custard cups.
I blended the eggs and maple syrup in my Ninja Blender until well combined, and added the coconut milk, blending again. Important note: make sure your lid, including the pour spout is securely closed when you do this or you may end up with custard mixture all over your kitchen counter. True story.
Pour the custard mixture into your custard cups. Now, I only have 6 ramekins right now, and this recipe is probably enough for about 10 of them. Once you’ve poured the custard into your cups, sprinkle them with nutmeg.
Cooking custard requires a water bath. I have a fabulous roasting pan from IKEA that I love for custard baths. It fits my 8×8 glass pan or a bunch of ramekins really nicely. It’s heavy too, and has great handles. It’s an all around win. You’ll want your water to reach about 1/2 way up the ramekins.
The trick to custard is to cook it long enough that a knife slices through it cleanly, but not to overcook it. I found that even with 4oz ramekins I still needed about 40 minutes to cook these. Both my eggs and coconut milk were at room temperature.
Once your custard is done, CAREFULLY remove the pan from the oven. I use my canning jar lifter to remove the ramekins from the pan and place them on a cooling rack.
Serve warm or cold, it’s up to you.