Preheat your oven to 350.

If you are going to make this custard without egg whites (we leave them out due to allergies), then first whisk together the grass-fed gelatin powder with the water in a cup, and let sit for a minute to thicken or bloom. If you are using whole eggs, then no advance preparation is needed.

Combine all ingredients into a mixing bowl and blend well with an immersion blender.

Pour into a greased pan and smooth with a spatula.

Bake at 350 for 50-60 minutes. When a toothpick inserted comes out clean, the custard is done. Allow to cool on a cooling rack for 20 minutes.

Drizzle raw honey or maple syrup over each slice. Yum!