I believe a heart-warming custard recipe belongs in every home. I particularly like this recipe because it uses maple syrup. Maple syrup not only tastes divine but also contains a higher antioxidant and nutrient content compared to alternative sweeteners. Always remember, the darker the better when it comes to selecting maple syrup.
The fresh berries cut through the creaminess of the custard, while the almonds finish the dish off with a nice crunch.
Maple Syrup Custard with Berry and Almond Salad
Pre: 5-10 minutes
Cooking: 20-25 minutes
- 6 free range eggs
- 3 cups full cream milk
- ½ cup maple syrup
- 1 vanilla bean, seeds removed
- ½ tsp. nutmeg
Berries and Almonds Salad
- 2 cups mixed berries
- 1 cup roasted almond chopped into rough pieces
1. Preheat-heat the oven to 180C. In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple syrup.
2. Pour into 4-6 small ramekins and place in a water bath. Fill water 2/3 way up side of ramekin.
3. Bake in oven for 20-25 minutes or until set.
For the berries and almond salad:
1. Mix the two ingredients together in a bowl.
2. Serve the cooked custard with the berries on top.
For more from Zoe, check out her online program Falling In Love With Food, and follow her on Instagram @zoebingleypullin.
While you’re here, you need to make this decadent keto chocolate fudge cake, and Sam Wood’s choc pudding that’s packed full of goodies and zero nasties.
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