So many people throw out their milk and there is good reason for that. It’s mainly because it is pasteruised and homogenised and as a result will have a ‘use by’ date…the smell gives it away. Raw milk can sour a little but it still has great properties – enzymes and probiotics. Seeing lots of people have to buy raw milk by the litres there can be times where there is milk left over. So here is a quick recipe for an evening dessert if your family wants to use up the milk!

Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people


3 farm fresh organic eggs
1 farm fresh organic egg yolk
450 ml organic raw milk
0.25 cup organic maple syrup (I don’t have a sweet tooth so ¼ cup is fine for our family!)
1 tsp organic vanilla extract
Himalayan salt to taste
Organic nutmeg (optional however it does make it yummy!)



  1. Turn on the oven to approx 170C.
  2. In a glass bowl beat the whole eggs, egg yolk, salt to taste and vanilla extract and maple syrup together lightly (you don’t want them to become too frothy).
  3. Place milk in a saucepan and heat to just below boiling point then pour onto the eggs and stir to combine.
  4. Strain through a sieve into a 1-litre (4-cup) capacity ceramic baking dish. Grate nutmeg over the top.
  5. Place the ceramic dish onto an oven roasting pan and fill with hot water half way up the sides of the ceramic dish. (Make sure it is not boiling water).
  6. Bake for 30-35 minutes when ready it should still wobble slightly.
  7. Delicious served warm or cold with a bit of extra grated organic nutmeg sprinkled on top!

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