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Baked Custard — 10 Comments

  1. I looked at the recipe for Pantry Pudding you provided the link to, and I really like the goals and achievements noted on the Sustainable Eats blog. With that said, you are right to be concerned about using corn starch. Also the amount of sweetener seems high to me when there is only an additional 1/2 cup of milk. The baked custard recipe uses only 1/4 cup of honey or maple syrup, which my family finds makes the custard sweet enough to be satisfying. Honey and maple syrup are somewhat sweeter than sugar, but I don’t think they’re 3 times sweeter. Also, it’s not clear if the sugar, milk, and cream are raw and unprocessed. Processed sugar and pasteurized, homogenized (especially homogenized) milk, even if organic, should be avoided. Other advantages to the baked custard–no thickener is needed, fewer ingredients to measure (less prep time), and whole eggs can be used, not just the yolks. Although the baked custard requires more actual cooking time, the total time until ready to eat is probably not much different if the required refrigeration (to thicken) is added to the actual cooking time of the pudding recipe–the baked custard can be eaten immediately if you like your custard warm, which we do. Only leftovers, if any, get eaten cold.

    As for the corn starch, you might be able to substitute organic arrowroot for the corn starch. And certainly raw cream can be substituted for some or all of the milk, which I plan to try soon.

  2. This is a fab recipe, thanks for posting it – so quick and easy no heating beforehand. Although sometimes I do steep the milk with sweet cinnamon sticks and vanilla beans if I have some extra time (sometimes a few cardamom pods as well). I use half the amount of maple syrup that you use in the recipe. If anyone in the family would a little more sweet they can drizzle a bit of maple syrup on top.

    This makes a really great breakfast and snack. I’ve been making it in my small glass pyrex storage dishes that have lids and we take this when we have a long day out and about. The perfect snack to keep those trips to a less than nourishing restaurant away!

    Also – duck eggs make this really great if you can find them! I’m guessing the temperature the custard gets to in this recipe probably doesn’t negate all the goodness in the raw milk. It still tastes better than regular milk. Sometimes however, I simply make the mix and don’t bother cooking – like eggnog for breakfast.

    Cheers – happy whole traditional eating!

  3. Pingback: Could You Give Up Sugar? | Real Food Houston

  4. Personally I think cooking it pasteurizes the milk and destroys the enzymes. I put the recipe in a blender and drank it raw. Wonderful. As a bonus, the prep time goes down to one minute.

    • I’m glad you like it raw. Cooking it does destroy the enzymes, but this is just for an occasional treat. For everyday, it would be best to drink it raw like you did. I drink a raw kefir smoothie with raw egg yolks most mornings.

  5. I have been cooking from Whole Foods for Whole Families since 1993!! I love that cookbook! Such great recipes and not many take much tweaking. I threw out the ones with soy, but other than that, it is a great reference and cookbook!
    I also love their tapioca recipe with raw milk and maple syrup. It is a good one too!

  6. Very interested in more raw foods and just plain healthy eating. If we don’t get back to basics this world will get scary!

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