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!
- 2 oz ostrich egg white
- 2.7 oz ostrich egg yolk
- 2 cups whole milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- Nutmeg, freshly grated or ground
- 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.
- In a medium saucepan, bring milk to a simmer over a medium-low heat.
- In a separate bowl whisk together egg white, yolks, sugar, and vanilla.
- Gently whisk egg mixture while pouring slowly into simmering milk.
- Pour mixture through a fine strainer and into cups. Sprinkle lightly with nutmeg. Use a spoon to clear strainer if clogging occurs.
- Pour hot (not boiling) water into pan with the custard cups until cups are about halfway filled.
- Bake until set, 30-35 minutes.
- Let custard cool in water bath for 2 hours before serving.
