Custards with fruit make great desserts and additions to breakfast. Being a grain free household due to some gut issues, this is a dish I play around with based on the ingredients I have in the house.
The basic ingredients are: eggs and milk. Cream adds a lovely thick texture and lately I’ve been sweetening with raw organic sugar. I have made custards with honey and maple syrup. If you’re sugar free, you could even omit the sweet and just add some fruit or keep it as a savory dish. When we had a cow I made this on the regular as I had a lot of fresh cream on hand.
For this custard I’m using rhubarb and a few early strawberries from our garden.
The Recipe
Rhubarb washed and diced. Enough to sprinkle a liberal amount into a 9 by 13 pan.
12 eggs
2 cups whole milk or cream
3 tbsp melted butter
Pinch of salt
1 tbsp vanilla extract
1.5 cups sugar
3 tbsps tapioca starch
Cinnamon for sprinkling onto rhubarb and on top of the custard.
Preheat oven to 400F.
Butter a 9 by 13 dish.
Cover the bottom of the dish with fresh rhubarb.
Sprinkle a a tbsp or two of sugar on the rhubarb.
In a blender, add the eggs, milk or cream, sugar, salt, vanilla, tapioca starch and melted butter. Blend well into a creamy batter. Pour the batter over the rhubarb.
Bake for 45 minutes or until a knife inserted comes out clean. Cool, cut and serve.
As a dessert you could add a scoop of vanilla ice cream. As a breakfast dish, you could add some buttered toast or homemade hash brown potatoes. We add slices of ground beef with butter and sometimes home fries.
