Baked Custard by Olivia Byer & Bridy Fulvio

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  • 2 cups A2 milk
  • 1 teaspoon Pure Harvest Organic honey
  • ¾ cup sugar
  • pinch Lake Crystal sea salt
  • 3 egg yolks
  • 1 whole egg
  • 1 egg white
  • ¾ teaspoon Master Foods ground nutmeg



  1. Pre-heat oven to 180°C/160°C fan-forced.
  2. Blend the milk, sugar, honey and salt. Add the egg yolks and whole egg.
  3. In a separate bowl beat the egg white until firm peaks form. Add the egg white to the other mixture and then add the nutmeg. Pour the mixture in to a large baking pan or individual ramekins and stand in a dish of water.
  4. Bake in the oven for 1hour. Remove from the oven and let stand, as custard will continue to cook.


Diabetic Friendly: Alter serving size to 8 serves

Low Fat: Alter serving size to 8 serves

Nutritional Analysis

per serve, fat 4.5g, saturated fat 1.9g, protein 5.7g, carbohydrate 31.4g, sodium 117mg, energy 770kJ(184 Cal), GI high

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


Click here to find out how to purchase this book


Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.