Baked Custard

Baked Custard

Posted January 9, 2013 by admin


  • 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.

whole milk
cheddar cheese