Super Simple Melt in Your Mouth Natural Custard Recipe

Sometimes you need a little indulgent treat to top off the tummy after a delicious meal. But if you're trying to avoid white refined sugar most store bought custards or even custard recipes you find online are a pretty big no no.

Maple syrup comes to the rescue in this delicious melt in your mouth treat that keeps you satisfied - I love that there is no refined sugar added; it is super simple to make with real natural ingredients. Plus homemade custard doesn't contain any artificial flavors, preservatives and wheat-based thickening agents that some store custards do.

I even have this yummy maple custard as a snack because of the protein from the eggs, calcium from the dairy, and energy I get from the maple syrup. (sounds down right good for you when you think of all the real whole food ingredients)

So without further ado...

Our Super Simple Natural Custard Recipe

simple natural custard recipe

• 6 farm fresh eggs
• 3 cups whole milk
• ½ cup maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
• nutmeg (optional)

Making Custard: Preparation and Baking

1) Preheat oven to 400 degrees F
2) Whisk together eggs, salt, milk and vanilla - blend in maple syrup (yes it really is that easy)
3) Pour into 8x8 (or 2 Liter) glass baking or casserole dish
3) Bake for 40-50 min (until nice and brown on top and a knife inserted in the middle comes out clean)
4) Serve warm or cold, sprinkle with nutmeg (or we love it with pumpkin spice)
5) Enjoy!

Extra Tips for Making Perfect Baked Egg Custard

While I love this custard recipe because it is so simple, baking any egg dish takes a bit of practice to get the texture right. Here are a few tips and extra methods to making a great custard.


Using the freshest eggs you can find when making egg custard is the key. We are lucky enough to have a local small farm where we get fresh pastured eggs. If you can't get pasture raised eggs opt for organic eggs for the most health benefit (the more orange the egg yolk the more nutrients).

Beat the eggs gently with a wire whisk before adding in the other ingredients. Your custard will come out much smoother. Also, beating the eggs lightly prevents air bubbles from forming which changes the texture of the custard.

Strain the eggs:

A simple tip for a smooth creamy custard is to strain the egg mixture before cooking. This removes any unmixed egg whites which lets your custard get its smooth on so to speak. A smooth custard is a happy custard.

Water Bath:

While you don't need a water bath (I've made some great custard with the no frills method I mentioned above) a water bath ensures your custard is cooked evenly. Also, if you choose to bake your custard in ramekins a water bath is essential.

To make a water bath, place the baking dish or ramekins into a deep baking dish lined with a tea towel. Add hot water into the lined baking dish about 2/3 the way up until it reaches the level of the custard inside the ramekins or dish. A water bath or bain-marie (the Fancy Nancy name) protects the custard from the direct heat of the pan bottom, this assures the custard cooks gently and doesn't overheat and separate.
simple baked custard recipe

Making egg custard is a delicate balance when it comes to timing because you don't want to overcook your custard. A trick is to shake the baking pan to check for doneness.

Does your custard wiggle only slightly when you shake? Then do a happy dance because it is ready to be taken out of the oven and enjoyed!

If your eggs don't have that nice jiggle, they are overcooked and the custard won't have the proper texture.

Do you have a delicious homemade custard recipe you really love? Let us know; we always like trying healthy new recipes. And remember sharing feels good - please share this simple custard recipe with at least a million friends (that's a lot of feelgood-ness)

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easy maple custard recipe



  1. So you never mentioned the milk in the recipe instructions. Does that mean you don’t need to use it because I don’t drink milk! I hope not cause other wise this looks great!

    • Thanks for catching that. (all fixed) 🙂 Yes, it does need milk, but we have made it with Lactaid milk if you are avoiding milk because of an intolerance.

  2. Hi
    I am a real custard lover. My sister even more and will basically have the custard on its own. Going to have to give this recipe a go. Just have to keep it away from my sister only joking.

    Thanks lee

  3. Probably my favorite dessert ever. I have some raw milk to use up before we go away on vacation so maybe I’ll make this tonight 😉

  4. Sounds wonderful. Question: Could I just use egg yolks in place of egg whites in this recipe? Thanks!

    • Thanks Amy, good question. The whole eggs in a baked custard have proteins that coagulate (the whites contain a lot of the protein) with gentle heat which gives the custard its firmness. If you only used the yolks in a baked custard I don’t think it would set quite as nicely. If you are making a stirred custard using just the yolks is actually preferred as yolk only custard is very luscious and creamy. But my philosophy is give it a try, recipes are meant to be experimented with. 🙂

  5. I followed the directions perfectly and my end result was a NOT-so-good texture and it just fell apart. : (

    • Sorry to hear it didn’t work out for you Penny. Custards can be tricky if it is cooked too long or not long enough or the eggs are beat with a bit too much gusto it can all effect the texture. I hope you give it another shot and have better luck. 🙂

  6. Thanks for this post. Home made things are always healthy and the preparation process of this custard recipe is vary clear to me. Now i want to try it.

  7. You don’t need to grease the pan before pouring the egg mixture into it??? Thx! Going to try it with my farm fresh eggs!

  8. Suzann Martinez

    Can you substitute almond or coconut milk for the whole milk?

  9. Yes, I’m going to have to make this…yummmmm! …. Maple syrup really sounds great! I have some I got up in New Hampshire …& this looks like a too yummy way to use it besides pancakes! Thank you‼️😋‼️

  10. I love custard and this recipe sounds amazing since I also love maple syrup. I appreciate the tips for baking a good custard since I have had some epic fails. You think it is easy and it is but it is not easy to have the custard cook properly which I learned when I tried to make a custard pie! I bet this would work as a pie filling, too.

    • Custard is pretty easy to mess up, I agree – those eggs can be pretty delicate to cook with. But we’ve had some great luck with this recipe. It never lasts long once it is out of the oven. 🙂

  11. I really like the sound of this custard and will give it a go! I appreciate the suggestions to go easy on the egg beating and timing. I was wondering about the water bath as that’s how my mother used to make a baked rice custard. Wish me luck and thanks again for the recipe.

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