It’s a question we’ve gotten regularly since bringing the geese onto the farm. “What do you do with goose eggs?”. They’re absolutely delicious in a scramble. But we’ve been making a custard out of them that’s absolutely divine. This recipe is quite flexible. (Makes 6 1/2 cup servings)
You can view the video for the recipe on our YouTube channel here:
Ingredients:
For the Custards
- 1 Goose Egg (or 3 Chicken Eggs)
- 2 cups whole milk (Feel free to use cream, skim, or any other milk-like liquid here like Oat, or Almond Milk.)
- 1/4 cup sweetener. (Brown sugar, Honey, Maple Syrup)
- 1/8 tsp salt
- 2 tbsp Whiskey (or 1 tbsp vanilla extract)
- Hot Water (for a water bath)
For the Salsa:
- 1 cup sliced strawberries
- 1/4 cup chopped mint
- 3 tbsp brown sugar
- 3 tbsp whiskey
Process:
- Preheat the oven to 325F
- In a bowl, beat together the eggs, 2 tbsp whiskey (or vanilla), salt, and sweetener
- heat the milk to just shy of boiling
- Slowly pour the milk into the eggs, whisking constantly
- Divide the mixture among 6 1/2 cup ramekins
- Fill a baking pan with hot water, carefully place the ramekins into the pan.
- Bake for 45 minutes.
While the custards are baking, prepare the salsa.
- Combine the remaining whiskey, 3 tbsp brown sugar, sliced strawberries and mint together in a bowl. Let rest for at least 15 minutes.
Custards can be served hot, room temperature, or cold, spoon a 1/4 cup of the salsa over each custard immediately before serving
Recipe adapted from: The Elliot Homestead