Custard

Egg yolks contain almost all the vitamins and minerals in the egg. Egg yolks, but not whites, contain vitamins A, D, E and K along with omega-3 fats. Egg yolks also contain folate and vitamin B1, B2, B6, B9 and B12 as well as choline, iron, phosphorus, zinc and selenium. Candice Greer, one of our community members, shared this recipe! She explained that it is a combination of a few recipes.

Ingredients

3 cups cream; preferably raw cream from grass-fed cows
12 egg yolks; preferably from pasture-raised chickens
1/3 cup maple sugar [Sandrine’s note – I would add even less sweetener]
1/8 tsp unrefined sea salt
1/2 tsp vanilla
1 tbsp unsalted butter

Directions

Warm cream on stove over medium heat until hot in a 3 quart saucepan; do not boil. While the cream is warming mix egg yolks, maple sugar, and salt together in a medium heatproof bowl.

When cream is hot add 1 cup of it to the egg mixture and whisk while pouring. Add all the cream to the bowl and mix well.

Once mixed return to the saucepan and cook on stove for 5-10 minutes until mixtures thickens and coats the back of the spoon. Do not boil.

Add in Vanilla extract and butter. Mixture will thicken and “set” more when cooled completely. Nutmeg may be added on top!

Makes 5 servings

Questions

Have you ever tried maple syrup in place of the maple sugar?

I have and it works just the same … You may have to cook a bit longer; the cooking time always varies so you just want it to coat the spoon … you’ll feel it thicken up.  – Candice Greer

Can you use goats milk?

I have made many custards with goats milk. Even ice cream. – Karen Emerson

What if I don’t have access to raw cream?

If I didn’t have raw cream, I would substitute coconut cream. – Jessica Lynn Haller

What do you do with the left over egg white?

I use them in these gluten free biscuits. I make these with the following modifications: I soak the flours in 3/4 cup of buttermilk instead of using milk and I increase the salt to 3/4 tsp. – Candice Greer

Disclosures