Autumn Apple Custard

Treat yourself to the aromas and flavors of Autumn and the beginning of the holiday season with my Paleo apple custard.

This custard recipe is simple on ingredients and easy on your kitchen time, but you would never know once you bite into it. This dessert tastes wonderful by itself, paired with your favorite hot beverage, or on the holiday dessert tray!

The key to this recipe are the dishes you will use to bake your custard in. If you have proper custard bakeware, such as 6oz souffle cups, this process will be far more simple. However, for those of you without bakeware specific to custard making, do not worry! You may use Pyrex, or some other oven safe small bowls (4-6oz, I recommend) for this recipe.

Yield: Will vary depending on the size of dishes you use for the custard. However, this should yield between 6-8 servings of 4-6oz.


1/4 of a medium apple, any variety, thinly sliced

3 eggs

1 can of full fat coconut milk (13.5 oz)

1 tsp vanilla extract

1/3 cup raw honey, melted

1/8 tsp ground nutmeg

1/8 tsp all spice

1/4 tsp ground cinnamon + 1/4 tsp ground cinnamon

1/2 tbsp coconut sugar


Set oven at 350.

Whisk together the milk, eggs, and vanilla extract.

Slowly pour the melted honey and continue to whisk thoroughly.

Add the spices, retaining the coconut sugar and the additional 1/4 tsp cinnamon for the topping. Whisk the mixture again thoroughly.

Set your bakeware into a 13×9 oven baking dish.

Slowly add very hot water (not boiling!) to the baking dish until the water is just over the halfway point of your custard bakeware. Why? This helps to evenly cook the custard, without the outer edges being overly cooked and leaving the inner portion of the custard undercooked.

Pour the custard mixture into each of your custard bakeware dishes until about 3/4 filled.

Combine the coconut sugar and 1/4 tsp coconut sugar in a very small mixing bowl.

Lay a few thin apple slices on top of the custard in each dish and sprinkle with the coconut sugar & cinnamon topping.

Carefully place the 13×9 baking dish into the oven and bake for about 30-35 minutes.

Autumn Apple Custard in the oven.

Autumn Apple Custard in the oven.

Always check with a toothpick to see if it comes out clean to be sure that the custard is done.

Remove the 13×9 baking dish from the oven and allow the custard to cool, in the water, for about 15-20 minutes.

Autumn Apple Custard

Autumn Apple Custard

Remove the individual custard baking dishes from the 13×9 pan and place into the refrigerator for 2 hours to fully cool and set.


Autumn Apple Custard made with real food ingredients.

Autumn Apple Custard made with real food ingredients.

1 Comment

  1. Sylvia says:

    Another beautiful recipe!!!!!! I’ve made a pumpkin custard and it also required full fat coconut milk (makes a great whip topping). However, some recipes are confusing on the use of coconut milk, there is so many different types of it in the market! I have found it in the dairy section of the store, the organic section in a can and even in the dry milk section in a box. It can be a bit confusing for those new to Paleo!

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