Gratitude bestows reverence, allowing us to encounter everyday epiphanies, those transcendent moments of awe that change forever how we experience life and the world. --John Milton

Monday, October 5, 2015

Custard for Baby

Finally! I've found a way my infant will eat egg yolks.

This recipe is from The Nourishing Traditions Book of Baby & Child Care by Sally Fallon Morell and Thomas S. Cowan, MD.

Makes 6 Servings
1 cup whole raw milk
1 cup heavy cream, not ultrapasteurized
1/4 cup honey or Rapadura
5 egg yolks
1 teaspoon vanilla extract
Warm milk and cream gently over a low flame. Meanwhile, beat Rapadura or honey with egg yolks. Slowly add milk and cream mixture to eggs, beating constantly. Blend in vanilla and pour into individual buttered ramekins or custard cups. Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until a knife inserted into the custard comes out clean. Chill well.

What do you think? Has anyone else tried this recipe or a similar one?


  1. I would eat egg yolks too if you made custard for me!


  2. Thank you, Julie. It's delicious!