This make-ahead custard is a great dessert recipe for company:

Anything I can make-ahead of time is ideal so last-minute cooking in the kitchen isn't stressful. These can be in the fridge waiting for you to just add blueberries and whipped cream before serving.

The other great part about this recipe that everyone commented on was that it had a nice creamy texture with just the right amount of sweetness, not too sweet or heavy tasting. Even better, with all the nutrient-dense ingredients and only unrefined sugar from the maple syrup, it's actually good for you! It’s very close to crème brûlée only without the crispy sugared top.

Here's where I found the original recipe and I made minor changes.

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Make-Ahead Custard Dessert

A very easy make-ahead recipe for company or anytime. I dare say it's even good for you!

Servings: 6 6-ounce ramekins

Ingredients

3 cups whole/whipping cream--raw cream is best if you have access to it, but at least make sure that it’s not ULTRAPASTEURIZED cream!
12 egg yolks
1/2 cup real maple syrup
1/4 teaspoon sea salt
2 teaspoons vanilla
2 Tablespoons butter
Sprinkle ground nutmeg

Instructions

Preheat oven to 300*.
Place ramekins in a rimmed baking dish or casserole dish big enough for all of them to fit, or use 2-9x13's.
Warm the cream on the stove over medium heat until hot in a 3 quart saucepan; do not boil. While the cream is warming mix egg yolks, maple syrup, and salt together in a medium heatproof bowl.
When the cream is hot add 1/2 cup of it to the egg mixture and whisk while pouring. Add another 1/2 cup and do the same. Add all the cream to the bowl and mix well. (You're "tempering" the mixture by not adding it all at once to keep a good consistency.)
Add in the vanilla and butter.
The original recipe said to strain the mixture through a fine sieve, but I forgot this step and it was fine!
Using a ladle, pour the mixture into ramekins. Top with a sprinkle of nutmeg.
Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins.
Bake until the edges are set but the center jiggles slightly, 45-50 minutes. Remove the ramekins from the water bath onto a dish towel and cool to room temperature. You can either eat at room temperature or refrigerate until cold, however I think cold is best because it's still kind of runny just out of the oven, but it sets up nicely when chilled. I like to make this ahead of time for easy serving later.
Serve with berries & homemade whipped cream (sometimes I’ll cheat and use Tru-whip or the spray whipped cream if it’s not ultra-pasteurized!)