{"id":295,"date":"2011-05-30T03:38:04","date_gmt":"2011-05-29T21:38:04","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=295"},"modified":"2020-04-15T16:00:22","modified_gmt":"2020-04-15T21:00:22","slug":"baked-custard","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2011\/05\/30\/baked-custard\/","title":{"rendered":"Baked Custard"},"content":{"rendered":"

\"Baked<\/a>We all want a treat sometimes. I do too, but I want it to be nutritious as well as delicious whenever possible.\u00a0 Well, here’s one that’s both and we don’t need to feel guilty enjoying it–Baked Custard.\u00a0 My family and I like it warm or cold and even without the added spice, just plain custard!\u00a0 Another good thing about this treat–although it takes an hour to cook, it only takes about 5 minutes to get it ready for the oven.\u00a0 Here’s the recipe:<\/p>\n

3 eggs, from pastured chickens
\n1\/4 cup organic maple syrup
\n1 teaspoon organic vanilla
\n2 1\/2 cups raw milk
\norganic ground nutmeg or cinnamon<\/p>\n

Preheat oven to 325 degrees F (or 350 for cups).<\/p>\n

Beat eggs, maple syrup, and vanilla with a wire whisk. Stir in milk. Pour into a\"Custard<\/a> glass baking dish or six custard cups. Sprinkle with nutmeg or cinnamon. Set the baking dish(es) in a pan of hot water.\u00a0 Bake large dish at 325 degrees for 1 hour; bake cups at 350 degrees for 40 to 45 minutes. The custard is done when a knife inserted off-center comes out clean.\u00a0 Serve warm or cold.\u00a0 I like it\u00a0with berries.<\/p>\n

Variation:\u00a0 add 1\/4 to 1\/2 cup of unsweetened, shredded coconut with other ingredients before baking.<\/p>\n

Recipe Source: Whole Foods for the Whole Family<\/em>, La Leche League International Cookbook, 1981<\/p>\n

The 1981 La Leche League Cookbook was in many ways unusual in its day, when most people had turned away from traditional foods (e.g., margarine instead of butter) and traditional child care (e.g.,\u00a0formula instead of nursing).\u00a0 Although the cookbook doesn’t specify using organic foods or raw milk, it does use whole foods and minimal, natural sweeteners. This is a cookbook I have used since nursing my three children many years ago.\u00a0 Many of the recipes can still be\u00a0included in a healthy, traditional diet today with a few substitutions. \u00a0 The preface begins “Whole Foods for the Whole Family is a cookbook for families who wish to eat whole foods processed as little as possible.”\u00a0 What’s not to like about that?<\/p>\n

Raw milk is, of course, best uncooked, but if occasionally you have some extra milk and you want a treat, this is one of the best, and it’s delicious and nutritious.\u00a0 Even cooked, unprocessed milk is still far superior to processed milk.<\/p>\n

For sources of raw milk go the the Local Food & Milk<\/a> page on the WAPF Houston chapter website.<\/p>\n","protected":false},"excerpt":{"rendered":"

We all want a treat sometimes. I do too, but I want it to be nutritious as well as delicious whenever possible.\u00a0 Well, here’s one that’s both and we don’t need to feel guilty enjoying it–Baked Custard.\u00a0 My family and …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1987,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[17,18,6,19,23,9],"tags":[40,36,24,32],"class_list":["post-295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-farming","category-organic-food","category-raw-milk","category-real-food","category-recipes","category-traditional-food","tag-organic","tag-pastured-eggs-2","tag-raw-milk-2","tag-recipes-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2011\/05\/Baked-custard.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-4L","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=295"}],"version-history":[{"count":27,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/295\/revisions"}],"predecessor-version":[{"id":7187,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/295\/revisions\/7187"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/1987"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}