Baked Custard {Recipe – GAPS/Paleo}

Update: Find a slightly more simple recipe here in my Baked Custard – Take 2 Post.  I still prefer the custard recipe below as it is richer in taste, but I also love the ‘take 2’ version! 

We like custard.  I grew up getting a mug of baked custard at Luby’s every time we went.  There is a great recipe in Nourishing Traditions for custard that we love.  I don’t make it very often because it is rare to get raw cream and I refuse to use UHT cream from the store. 

So yesterday my sweet 3 1/2 year old received a box ‘from the man in the big truck’ that he had REALLY wanted to give to his daddy for his birthday (it was a yoyo 🙂 ).  So I decided to make custard for an extra little celebration treat.  But I decided to embrace my fears and use….coconut milk. 

The fantastic thing about custard is that it is a dessert that is full of great things.  Good fats, good egg yolks, and good taste.  I would seriously let us all eat this for breakfast (after eating some other protein and fat) it is so nourishing.  It has honey in it, yes, but it’s not much by dessert standard.  And we think it would be great with less honey than the recipe calls for (but we haven’t tried it yet).

So back to coconut milk.  I want to get more coconut in our diet, and we are not using raw milk for a while right now.  I am very sensitive to coconut taste, so I was extremely excited when I tasted the finished product and couldn’t taste coconut!  Yay 🙂


Baked Custard {Recipe – GAPS/Paleo}

  • 1 can full fat coconut milk (Native Forest is organic and does not have BPA in the lining of their cans)
  • 5 egg yolks
  • 1/4 cup honey
  • 1-2 tsp vanilla extract (I used 2 and loved it, but you can also just use 1 and it’s still great)
  • Optional: Nutmeg or cinnamon or whatever spice you like


  • Preheat oven to 350* and fill a kettle with water and get it hot while you are preparing the custard.  If you don’t have a kettle, heat some in a pot or use the hottest water from your faucet.
  • Warm the coconut milk up on the stove.  You can add 4 tablespoons (1/4 cup) of water to make the coconut milk be a full 2 cups.  Or you don’t.  Whatever you’re in the mood for.  🙂
  • While the coconut milk is heating, whisk the 5 egg yolks with the honey and vanilla until smooth.  Prepare your custard dishes by placing them in a baking dish large enough to hold them.  (I don’t have custard ramekins so I just use what I can find…you can also make this in one larger dish like a loaf pan or small baking dish…it will just impact baking time.)
  •  When the coconut milk is warm/hot but definitely not close to boiling (I could still put my finger in it and it didn’t hurt…so scientific, I know) slowly pour it into the egg/honey mixture while whisking.  Mix well. 
  •  Pour into your custard dishes, and fill the baking dish with hot water (I usually do about halfway).
  •  At this point, I sprinkle mine pretty heavily with ground nutmeg because that’s what I love.  Alternatively, you can wait until after it bakes and sprinkle a spice on top.  It’s just what you prefer – try it different ways and see which way you like best.  You could use nutmeg, cinnamon, or some other spice, or you could leave it plain – it’s great that way, too!  
  • Bake at 350* for about 50min – 1 hr until a knife inserted in the center comes out clean.  The custard will still jiggle a little when moved.  This will take longer if you use dishes that make the custard much thicker. 
  • Remove and let cool – We prefer to put ours in the fridge and eat it cold. 

Again, I was so pleasantly surprised that I couldn’t taste coconut.  If you drink milk, just substitute the coconut milk for 2 cups of whole raw milk or 1 cup raw cream and 1 cup raw milk.  Or all cream. 🙂

Enjoy!  This is part of Real Food Wednesday and Fight Back Friday and Superfood Sunday Food Carnival.

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