Goose Egg Custard w/ Strawberry Mint Salsa


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:


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


  1. Preheat the oven to 325F
  2. In a bowl, beat together the eggs, 2 tbsp whiskey (or vanilla), salt, and sweetener
  3. heat the milk to just shy of boiling
  4. Slowly pour the milk into the eggs, whisking constantly
  5. Divide the mixture among 6 1/2 cup ramekins
  6. Fill a baking pan with hot water, carefully place the ramekins into the pan.
  7. 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

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