Maple Custard

Maple Custard

Do you have a local source of “pasture-raised” eggs? The kind with those beautiful deep orange yolks? (Indicative of lots of beta carotene.) I get mine at a home on Stoney Brook Road in Lebanon; they come in brown, blue and green shells from different breeds of hens. (You can check the Valley Food & Farm Guide for some other sources )
I love to use them when making Maple Custard, which can be made almost exclusively with local products:

Maple Custard

Preheat oven to 350 degrees

Whisk (or put in blender)

4 local eggs
1/2 cup local maple syrup
1 tsp. vanilla extract
3 cups local milk, heated just to boiling

Ladle into 6 custard cups. Sprinkle with a little ground nutmeg.

Place cups in large shallow pan; pour water half-way up the outside of cups.

Bake 50 minutes or until knife inserted in center of custard comes out clean.

This is a delicious no-fuss dessert, perfect for a potluck. I like it best served cold . . . but sometimes it’s hard to wait!

This entry was posted in local substitutions, potluck, recipe and tagged , , , . Bookmark the permalink.

One Response to Maple Custard

  1. E. Baron says:

    Sounds delicious and simple. I’m not sure why custard has always seemed mysterious to me!

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