Egg Custard

Egg Custard
By: Denny Wayson

5 eggs
3 cups of whole milk (not low-fat)
1 1/2 tsp of vanilla extract
sweet pick: 1/3 cup maple sugar, 2 TBSP xylitol, 2 packets of Stevia, or 1/3 cup sugar

Preheat oven 325

Prepare 9x12 glass baking dish, by placing 6 glass custard cups inside the baking dish. (Baking dish size doesn’t matter as long as the cups fit inside.)

In a standing mixer beat egg and milk on med-high until the eggs are foamy on top. Then add the vanilla and xylitol.

Pour mixture through a strainer (this gets out all the chalazae) into 6 custard cups. Fill the 9x12 baking dish with enough water that the water level is at least ½ way up the side of the custard filled cups.

Bake for 1 hour.

Remove cups from water and allow to cool slightly. May be eaten warm or refrigerated for up to four days.