Larissa Carson of Highland Farm in Germantown shares her Ostrich Egg Custard, which yields six servings using less than five ounces of an ostrich egg. That’s one big egg!
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2 oz ostrich egg white
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2.7 oz ostrich egg yolk
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2 cups whole milk
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1/3 cup sugar
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1 tsp vanilla extract
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Nutmeg, freshly grated or ground
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Preheat oven to 300°F. Place six 4-ounce ovenproof cups in a deep baking pan. Chef’s tip: you can use ramekins or coffee cups marked as oven safe.
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In a medium saucepan, bring milk to a simmer over a medium-low heat.
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In a separate bowl whisk together egg white, yolks, sugar, and vanilla.
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Gently whisk egg mixture while pouring slowly into simmering milk.
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Pour mixture through a fine strainer and into cups. Sprinkle lightly with nutmeg. Use a spoon to clear strainer if clogging occurs.
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Pour hot (not boiling) water into pan with the custard cups until cups are about halfway filled.
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Bake until set, 30-35 minutes.
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Let custard cool in water bath for 2 hours before serving.