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Home » Desserts, Farm to Kitchen

Pete & Gerry’s Heirloom Egg Custard

By Helen Brody (April 9, 2012)

This, recipe served at the 2012 Farm & Forest Expo, is a thick rich classic custard of the crème brulee style. A lighter custard like flan or crème caramel can be made by using half-and-half plus an extra half egg yolk or even whole milk plus one extra yolk. Pete & Gerry’s tops the custard with maple syrup and walnuts or whatever seasonal fruit is at its peak. Syrup can be added to custard before cooking, though Pete & Gerry’s prefers adding it with nuts as topping.

3 large Pete & Gerry’s Heirloom egg yolks                                                     
¼ cup sugar
1 cup New Hampshire dairy heavy cream
1 teaspoon vanilla extract

Note: Pete & Gerry’s scales up this recipe for events using ingredients in the same proportion

Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven. Set a large baking pan or cookie sheet onto the lower rack and pour in ½ inch of hot water. Whisk the egg yolks, vanilla, and white sugar together in a mixing bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low hear. Pour into egg mixture, whisking just until combined well. 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.

Topping:

Maple syrup and walnuts should be in a 50/50 ratio (a 9 x13 pan of custard would call for half cup of mixture). Combine maple syrup with crushed walnuts and drizzle over custard top – about a teaspoon full for a 4 oz custard serving.  Serve immediately.

Yield: Four servings

 

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