As of April 1st 2017, New Hampshire Farms Network dissolved its 501(c)(3) status. This website ( will remain live for online research and periodic updates. If you have something that would be of interest to readers (for example, a listing for your farm), please use the contact button in the main menu of the website and we will do our best to post it in a timely manner. Thank you.

Farm Profiles

background and specialties of new hampshire farms

Farm Writers

professionals and students

Farm Women

the vital role of women in new hampshire farms

Farm to Kitchen

recipes feauring new hampshire grown ingredients

Print This Page
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.


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


Opt In Image
Linking Farms, Food, and You

Browse our farm maps and directories to help you find fresh, local food.

Discover local farms near you

  For additional news on New Hampshire Farms, agriculture,
and seasonal events, follow us on Facebook