Here's the recipe I found and used from The Healthy Home Economist
Egg Custard PuddingIngredients
6 free range or pastured eggs
3 cups grassfed milk (goat milk works well too. You may also substitute whole coconut milk if desired)
1/2 cup Grade B maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
Organic ground nutmeg (optional)
Crack eggs into a medium sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.
Bake in the same bowl at 400F for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Delicious served warm or cold with a bit if nutmeg sprinkled on top!
I guess I'm really not sure what egg custard is, I was expecting something with the consistency of pudding, very creamy. This was not, although my cooking skills surely played a part in this. I baked it longer than recommended because when I inserted the knife in the center id did come out clean but there was clear liquid in there. This clear liquid never cooked off. When I took it out of the oven it was so light and fluffy almost 4 inches high, like a souflee I think, I've never made one of those either. Then it flattened out to maybe 1 1/2 inches high. I did make some modification to the recipe but I don't think that was the issue. I used Grade A Maple Syrup and used a vanilla bean instead of extract. It did taste ok, just not what we though it was going to be, the maple syrup was very good but a bit overpowering. I may give this another try....