Healthy Baked Maple Custard ~ A Gluten-Free Recipe

Does anyone else like to use long-bake-time recipes on cold days?  There's nothing like a warm oven filling the home with yummy smells when it's chilly outside.  Here is a simple recipe with no refined sugars that is a lovely little snack or dessert to pull from the fridge at a moment's notice (or straight from the oven as soon as it's not too hot to eat.  I love warm custard.) Also?  This recipe is easy and non-threatening; qualities I look for in life.

Baked Maple Custard

Prep: 10 min; cook: 70-80 min; serves 6

• 2 cups milk
• 2 eggs, beaten
• 1/2 cup grade b maple syrup
• 1/4 teaspoon Celtic sea salt
• 1/2 teaspoon gluten-free vanilla extract
• ground nutmeg (optional garnish)

1. Preheat oven to 325º.
2. Thoroughly whisk all ingredients except the nutmeg together.  Pour mixture into ramekins or these fun jars like the ones pictured above.  Sprinkle the tops with nutmeg, if desired.
3. Place cups in a baking pan (I use my roasting pan with the grill removed) and fill pan with hot water so it comes to about halfway up the ramekins or jars' sides.
4. Bake for 70-80 minutes or until the custards are set (they jiggle a little but aren't liquidy anymore).  Enjoy warm, completely cooled, or chilled.  Keeps in the refrigerator for up to 5 days.

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