welcome, and thank you for joining me on my farm and studio in southern lancaster county, pennsylvania

Wednesday, March 10, 2010

goose egg custard

Teague and Griselda, my American Buff Geese, are once again earning their keep. They've started filling their nest with beautiful eggs, some soon to become custard and others, eventually, goslings.

My all time favorite recipe for these beauties is goose egg custard. With the higher fat and protein content, what is usually considered a delicate recipe is a breeze. It's quick, easy and most delicious! I first posted this recipe a year ago, on my studio blog, but it's definitely worth repeating here.
Baked Goose Egg Custard
2 goose eggs
1/2 cup sugar
4 cups milk, scalded and cooled to room temperature
1 teaspoon vanilla
- preheat oven to 325°
- beat eggs slightly
- whisk in sugar and vanilla
- add milk slowly while whisking
- pour into a lightly greased casserole
- sprinkle with nutmeg
- set in larger pan with 1" hot water
- bake 50 minutes or until firm to the touch and golden


1 comment:

LilacCottageGoats said...

Hello, I'm new to your site. Your blog is about alot of things that I love, gardening, and cooking. Just to name a couple.
I would love to try this recipe, but alas I have no goose eggs. I only have the eggs my girls (hens) give me everyday. Keep up great work on this blog. God bless