This custard is a nod to apple pie a la mode with it’s rich creamy texture spiked with the traditional apple pie spices. I make this custard for Thanksgiving celebrations and then continue making it throughout the year. It’s so healthy that we often eat it for breakfast! Who needs oatmeal when you have this custard waiting to greet you in the morning?
The recipe below is my breakfast custard recipes so it’s not as sweet as a dessert would be. You can of course add extra sweetener or top with pureed berries. The apple pie spice (and surprisingly – the sea salt) helps to lend this dish a sweet flavor without adding extra sweetener.
You won’t want to make more than you can eat in two days. After that the custard starts to pull away from the sides of the dish and gets weepy (water starts to separate from the custard). You can however make a large batch of the custard, store it in the fridge for up to five days and then bake it as you want it. Store it in a pitcher, give it a good stir when you’re ready to bake, and you’re good to go any morning you just gotta have a custard, although because of the long cooking time I usually bake this up the night before.
Ingredients
6 large eggs
2 packets Stevia or monk fruit
2 teaspoons vanilla extract
½ teaspoon apple pie spice
5 cups half and half
dash of sea salt
Instructions
Preheat oven to 325° F if baking in one big dish or 350° F. F if baking in individual servings.
Whisk together (or buzz in blender) eggs, maple syrup, spice, salt, and vanilla. When blended, whisk in milk. Pour into an 8×8 baking dish or six custard cups. Sprinkle the top with a little more apple pie spice or cinnamon. Carefully set the dish(es) in a larger pan filled half way with hot water. Carefully place in oven so that no water spills into the custard cups. Bake the 8×8 pan at 325 degrees for 1 hour; bake cups at 350° F. degrees for 40 to 45 minutes. Custard is done when a knife inserted off-center comes out clean. Serve warm or cold.
Family Friendly
Drizzle maple syrup over the top of each serving.
This recipe is calculated for six servings at 8.5 net carbs for each serving.
