Scrambled or fried isn’t the only way to enjoy eggs! This lightly sweetened baked custard is full of healthy fats and protein is surprisingly healthy (even for breakfast). Better yet, it’s as easy to make as a smoothie or pancakes, and clean-up only involves washing out a blender!
Creme Brulee for Breakfast?
Whether you brulee this baked custard or not, am I really suggesting a dessert for breakfast?
If a delicious grain and dairy free breakfast with plenty of healthy proteins and fats is what you desire, yes!
Just mix, bake, top with fruit, and enjoy.
My kids love making this recipe especially since they took the Kids Cook e-course, and it’s one dessert I’m ok with letting them have!
Is Baked Custard Healthy?
Eggs contains all 9 amino acids, making them a complete protein. They are also rich in vitamin D (if from pastured hens), selenium, some B vitamins, and certain key minerals.
A baked custard results when you add some milk (or coconut milk if dairy free) to eggs, along with a touch of maple syrup and vanilla. Bake in ramekins and eat warm, or chill in the fridge for a quick weeknight breakfast or snack.
Baked Coconut Custard Recipe
- 1 tbsp butter (for greasing)
- 6 egg yolks (or 3 whole eggs)
- 1 can coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- Preheat the oven to 325°F.
- Lightly grease five 4 ounce ramekins with butter and set aside.
- If using egg yolks only, separate the egg whites from the egg yolks. Save the whites for another recipe.
- Place the egg yolks, or whole eggs if using, in a medium size bowl.
- Beat well.
- Add all the remaining ingredients and whisk to combine.
- Pour an equal amount into each ramekin.
- Place the filled ramekins in a glass baking dish.
- Pour enough water into the baking dish, outside the ramekins, to fill about halfway.
- Carefully place the baking dish filled with ramekins and water into the preheated oven.
- Bake 40 minutes or until a butter knife inserted in the center comes out clean.
- Remove from the oven and allow to cool slightly before enjoying warm or putting in the refrigerator to chill completely.
- Refrigerate leftovers.
- This recipe uses 4 ounce ramekins or canning jars. If using larger ramekins, increase the cook time slightly.
- You can drizzle the finished custards with a little more maple syrup for additional sweetness, top with fresh berries, or sprinkle with sugar and caramelize with a torch for a creme brulee.
Have you ever made baked custard? Have any tips?
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Don’t feel bad — I would get attached to my chickens, too!
This is an awesome recipe. I love custard and recipes without refined sugars. Not to mention, this is a great variation for those who can’t have dairy.
Thanks so much!
I’m glad I’m in company Becky! It’s so darn hard to not get attached to them when you care for them every day.
So happy you like the recipe!
Hi, custard came out great! Like using coconut milk.
Making it again. Need to see recipe again. Thanks, Iliana
Looks DElicious! Can’t wait yo try it!
Let us know how you like it!
Way to go, Loriel! The pictures are stunning and the recipe looks absolutely amazing. I’m getting 6 or so chickens in the spring and am looking forward to an abundance of eggs too!
Thank you Carly. Eeek! That is so exciting. I don’t know how I ever lived life before without my chickens. 🙂
I made this tonight and all five of us think it’s worth making again and again and again! Thanks for the recipe!
Oh my goodness, that’s fantastic! I’m so happy you all enjoyed it. 🙂
Looks fabulous. I am definately going to try this recipe. Thank you!
Let us know how you like it Tish!
Sounds fabulous but maybe I’m missing something…it doesn’t have any coconut in it, besides the possibility of coconut milk? I was searching for something coconutty and I think this recipe will be a keeper, but I want to add some shredded coconut to it.
Looks so delicious! Thanks for recipe!
You’re welcome! Hope you get the chance to try it out.
Could raw milk be use in place or coconut milk?
Yes, but I think you’d want to add maybe half heavy raw cream as well to get that custard consistency.
Looks yummy! Just wondering how many mls/fl ounces of coconut milk (we have different measurements and sized tins in Australia). Thanks!
Molly, you’re looking at about 13 fl oz for the coconut milk. Hope that helps!
Ohmy, looks awesome and so delicious! I love custards so much! If only it could be done without using an oven.. another thing in my “when-I-get-back-home” to-do list!:)
When you say:
“Add in the rest of the ingredients and mix well”, do you mean include the egg whites too?
No, you are just using the egg yolks with this recipe.
Could you please clarify this in your recipe? Thanks!
that was my question too. thanks for the answer. I have seven hens and will be making this often!
No you can use your whites for a yolk free egg scramble- she just uses yolks in custard
Does anyone have an idea if this would work with freshly made almond milk? I don’t like the additives they put in supermarket almond milk or the metal/BPA from the can.
I’m not sure if almond milk has enough cream in it. It’s worth a shot though.
Making coconut milk with a high speed blender is really easy. I often make it and then make coconut flour with the pulp.
Just 2 cups of shredded coconut to 3 cups of hot water or use the vitamix till it get hot.
When done I milk it in a nut milk bag. Then dehydrate the pulp for 3 hours in the oven at 170 degrees. When that is done. Let it cool completely then blend in the blender till flour. Works out good for me.
For the record farmers get attached to their animals too! It just makes things more difficult. 🙂
Well that makes me feel better! Thank you! 🙂
My aunt makes regular custard (with whole eggs, milk, sugar and vanilla). And she makes it in a huge baking dish. She says no matter how much you make it still takes about an hour. So, for those of us who don’t have ramikens, can you make this in a big baking dish, too?
This sounds amazing. How many servings is this recipe? Also, would it work if baked in one large pan, not ramekins? Thank you
It makes about 3 full sized ramekins. You would need to double or triple the recipe and put it in a small pan.
Looks like a nice recipe. How many ounces are in the can of coconut milk? Can almond milk be substituted?Thank you!
Great question – the can is 13.5 oz. I just updated the instructions in case anyone else is wondering 🙂
HI Heather, Could So Delicious coconut milk be substituted in the same 13.5 oz?? Thanks! Lori
This looks great. I would like to know if you can use SoDelicious coconut milk as well as it is our staple for milk, thanks!
I’ve also asked whether or not SoDelicious coconut milk can be used?? thanks
I think you could.
Maybe I missed this but… is this a can of full fat coconut milk?
I like the idea of whole eggs for the added protein and the larger baking dish for convenience. Any reasons why not to go that route?
I sort of combined this recipe with the bone marrow custard recipe I’ve made many times now. Basically this recipe plus a bit of bone marrow, and I subbed coconut cream for some of the coconut milk. So good! I have a little one just starting solids so I didn’t add any sweetener. I put maple syrup on top for the 4 year old and myself.
1) Does honey taste OK in this instead of maple?
2) I’m trying to eat 3 egg yolks per day, but don’t want to consume a half a can of coconut milk along with it. So what would happen if I bumped up the yolks a lot — say 9-12?
3) Can I convert it to pumpkin also, by adding in a can of pumpkin and pumpkin spices, in addition to the extra egg yolks (and yes, I did see your marrow recipe, too, but this would be a little different)?
Hi Susan, honey will work in place of maple syrup. Unfortunately I’m not sure how the other substitutions you asked about would work out since I haven’t tested them. If you do please let us know the results!
Hey there, I just saw your comment, you might do well to check out Against All Grain’s Maple Pumpkin Custard. 🙂
Sharon C Johnson
What do you do with all the left over eggs whites if you just use the yolks?
I’m on GAPS, can you swap honey for maple syrup? I LOVE custard and would love to try this now that I’m Full GAPS.
Up a few comments, someone asked the same question. You can replace maple syrup for honey, which was great for me, because I’m on GAPS too.
If you heat honey you kill off all the valuable enzymes making it pretty nutritionally useless.
Has anyone tried this with ramekins in the instant pot? I can find non-paleo instant pot custard, so just wondering if anyone has experimented yet 🙂
Anyone try this in an instant pot?
In my house, there is not such things as too many eggs. There are five of us, and each person eats at least 2 eggs per day…. yeah.
This looks really good. We’re paleo and I’m trying to find a replacement for good old boiled custard. You know, all in one pot, no baking necessary. Someone else asked but wasn’t answered: can I use whole eggs? I have no problem using the whites elsewhere, but I really want a protein-y custard.
I just took these out of the oven. I omitted the sweetner too so people can just add it or eat without. Will be sprinkling some hemp hearts when I eat mine.
I wanted to mention that I used 6 4oz canning jars and the recipe fit perfect.
What size ramekins are used for this recipe?
The recipe came out tasty, but a little bit plain and a little bit thinner than I’d like a custard to be. It’s a really good base for adding to, though. I’d probably add a tiny splash of coconut extract (maybe an 1/8th or 1/4tsp) and some cinnamon on top, sort of a trembleque-inspired custard. Would additional egg yolks possible thicken it a bit?
I am going to try this with cardamom and using whole eggs, I will let you know the results!
BTW, I have read that honey should not be heated…….turns it “bad” …. google for more info. I suppose you could drizzle it on top after it is baked.
I just have to share. I love synchronicity and believe completely in when your day is full of them, then you are living your life well. We’ve been the Wheatbelly program for 3 weeks with amazing results. Totally grain free. Anyway, I made our wheatbelly macaroons Friday and today after dinner I said to my wife, I have 6 egg yolks in the frig leftover from making the macaroons. I started thinking “custard” then “coconut”, went and googled coconut egg custard and BOOM!!!! There you were. I started reading the ingredients and got more excited with each thing I read! I had it all and it is all compliant with the program!!!! I hopped right up and whipped it together. It’s in the oven as I type this. I also added unsweetened grated coconut for a little texture. I will be following you for sure. Thanks so much!!
I love this recipe! I made it in a pie crust and topped with a quick salmonberry & blueberry sauce. It’s like a light, naturally sweetened, and dairy-free cheesecake! I omitted a few tablespoons of the thin liquid from the bottom of the coconut milk can to keep it a little thicker, and baked for about 75 minutes. So good, I’m making it again right now!!!
Hey there, thanks a million for a great recipe! I plan on making these tomorrow for friends who are grain free, egg white free, meat free, etc. This is the perfect recipe for them. Just wanted to know if there is a place on your site to calculate oz into cups in case I want to use your other recipes 🙂
Thanks again! Will serve with baked apples 😀
Heather and/or Loriel,
Do you have some ideas to share for all those left over egg whites? Macaroons are an option, but not ALL the time! Is there such a thing as an eggWHITE salad, perhaps?
I used a recipe for baked egg custard that I’ve made before but decided to use SoDelicious Coconut Milk instead of regular. I baked it like I usually would, but it came out almost like it went in, very liquidy. Any suggestions?
I made this last night and it was awesome! I added a total of three tbsp of maple syrup and sprinkled cinnamon on top. I had to cook it a little longer than it called for. Will definitely make it again. Not too sweet.
I’m gonna wow my family with this one for Christmas. Thanks for recipe.
I made this recipe last night. Omg it is really damn good. Followed it to the instruction and it worked out perfectly. Mine needed about 1.5 hours in the oven though. I believe it is because I used carton coconut milk rather than tinned.
Can this be made in an instant pot?
I’m sure it probably could but I don’t know exactly what the process would be 🙂
Hi heather. I’m intrested in trying this recipe, but I would like to take it to another level. What do you think about adding dragon fruit, specifically red dragon fruit to the Custard?
Marissa, there are 8 oz in one cup. Hope that helps you.
There are 8 fluid oz to a cup. Liquid measurement, not weight, as in oz/lb
The lemon coconut macaroon recipe calorie reads 2124kcal., is that correct?
Could some shredded sweetened coconut be added to this recipe?
I’ve made this using molasses. My kids just loved it .I would put raisons in it as well.