Egg Custard

We first tried an amazing egg custard made out of Pete and Gerry’s eggs at the TV Diner Platinum Plate Gala. The light sweetness of the egg and hint of vanilla was so creamy and pleasant to the tongue. Unlike a bouncy flan, this was more light and more custardy. We like the recipe with maple syrup and nuts, but the additional layer adds a nice texture and level of flavor.

Adapted from New Hampshire Farms Network

Yield: Four servings

  • hot water for the water bath
  • 1 cup heavy cream or whole milk
  • 3 large Pete & Gerry’s Heirloom egg yolks
  • ¼ cup sugar
  • tiny pinch of salt
  • 1 teaspoon vanilla extract

Preheat oven to 300 degrees F (150 degrees C).

Set a large baking pan onto the lower rack and pour in ½ inch of hot water.

Bring the cream or whole milk just to a simmer in a saucepan over medium-low heat.

Whisk the egg yolks, vanilla, tiny pinch of salt, and white sugar together in a mixing bowl until smooth.

Pour steamed milk into egg mixture, in a slow stream and continue to whisk throughout the pour. Pour mixture into ramekins or a small baking dish.

Carefully set the ramekins or baking dish into the water in the baking pan. Bake until the custard sets – about 30 minutes. It has set when a knife inserted into the custard comes out clean.

Chill in refrigerator for 2 hours.

For an additional layer of flavor, add a bit of of maple syrup over walnuts or pecans and drizzle maple syrup on top of the custard.

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