Baked Custard

Baked Custard



  • 2 Cups diluted MEYENBERG Evaporated Goat Milk
  • ...OR 2 Cups reconstituted MEYENBERG powdered goat milk
  • ...OR 2 Cups fresh, MEYENBERG ultra-pasteurized
  • 1/4 to 1/2 cup sugar or 3/4 cup honey
  • 1/8 tsp salt
  • 1/2 tsp vanilla or almond extract
  • sprinkle Nutmeg
  • 2 Whole Eggs if you want to unmold, add an extra egg yolk


Preheat oven to 300°F. Blend together goat milk, honey and salt. Add 2 eggs and beat well. Add vanilla or almond extract. When all is well beaten, pour into individual custard cups. Dust with nutmeg. Set cups on rack or folded towel in a 9×12-inch shallow pan. Pour an inch of hot (not boiling) water into pan. Bake 30 minutes or until knife inserted in center comes out clean. Serve warm or chilled.