This is a healthy twist to my grandma’s custard recipe. Whenever I was sick or unable to chew whole foods, my dear mother would make me this custard.
I got mono two weeks before my wedding day. My lymph-nodes swelled up so big my face was literally the size of a balloon. I could eat, sleep or talk. My dad tried blending soups and foods to try to get me to eat.
The only thing I could get down my throat was this custard. So I ate custard for two weeks straight. I honestly didn’t mind because I love my grandma’s custard recipe. I was secretly happy about the awesome excuse. I ate it for breakfast, lunch and dinner.
In the recipe, I split up the milk with almond milk. this adds a yummy almond taste and makes it a little healthier. I also use honey instead of sugar because honey is stronger so I can use less and it’s easier for the body to digest. What I love most about this custard is it has an amazing consistency so you can slurp on every spoonful. The nutmeg sprinkle on top adds the extra bang making this custard a true winner.
It’s important to put in a cookie pan full of water underneath the custard because it needs the extra moisture in the oven.
I hope you enjoy baking and eating my grandma’s custard recipe.
Prep time: 15 minutes
Cook time: 45 minutes
2 Cups Milk (I use 1%)
2 Cups Almond Milk
1/2 Cups Honey
1/2 tsp Salt
2 Tbsp Vanilla Extract
Nutmeg (heavily sprinkled)
Preheat the oven to 325 degrees.
Place a cookie sheet full of water on the lower rack.
Put milk and almond milk together in a pot and place on the stove between medium and high heat. You want to scald the milks. Make sure not to bring them to a boil. Check the above video for a demonstration.
Crack 6 eggs into a bowl and whip them good. Add in 1/2 cup of honey and vanilla extract. Place all ingredients into a 9 x 13 pyrex pan.
Pour scalded milks into the pan, mix well, and sprinkle on the nutmeg.
Cook for 45 minutes or until the custard thickens and cracks on top.