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 (I use coconut oil) 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.
When serving, drizzle raw honey or maple syrup over each slice. Yum!