Goose Egg Custard Recipe from The Elliott Homestead Family Table Cookbook
First of all, I know you’re salivating over that lovely goose egg custard picture above. I know you want to dive straight down to the recipe so you can get started making your own decadent custard. But I need to tell you all about the creator of this recipe so that you can fully appreciate the authenticity of the recipe and the cookbook that it comes from.
Meet Shaye Elliott of the Elliott Homestead
Isn’t she lovely? Shaye is the brains and beauty behind the homesteading blog The Elliott Homestead. Her incredible recipes and witty tales of the homesteading life make her website a must-read. So, if haven’t already discovered her online home, head over and get acquainted.
In addition to managing a homestead, being a wife and mother, and running a successful website, Shaye is also a published cookbook author. Her first cookbook, From Scratch, is a collection of simple, traditionally-prepared, whole-food recipes.
Recently Shaye has authored another gorgeous cookbook creation: The Elliott Homestead: Family Table. The recipes in Shaye’s latest cookbook do not disappoint. Based on real food principles, the recipes in the Elliott Homestead: Family Table are nourishing and delicious.
The Elliott Homestead: Family Table includes recipes for breakfast, bread recipes, main dishes, soups and salads, side dishes, sweets and more! With gorgeous pictures and Shaye’s warm and friendly writing style, this cookbook will be a treasure in your kitchen.
Goose Egg Custard Recipe
Shaye so graciously allowed me to post my favorite recipe from her new cookbook here on Our Small Hours today! I took one look at the goose egg custard recipe and knew that it was the one. I want to share this decadent breakfast (or is it dessert?) recipe with the world because it’s so simple yet so incredibly nourishing. (And, for those us who are always on the lookout for grain-free dishes, it fits the bill.)
So, here it is . . . a lovely goose egg custard recipe!
Goose Egg Custard
2 goose eggs
4 cups whole milk (no one will judge if you use cream, man)
Teeny pinch sea salt
1 tablespoon vanilla extract
Preheat the oven to 325 degrees. Place a large baking sheet in the oven and add hot water into the baking sheet until it is 1″ deep.
Scald the milk by heating it in a saucepan on the stove until just simmering. Remove from heat and allow to cool slightly. Meanwhile, combine the eggs, rapadura, sea salt, and vanilla extract together in a bowl. Whisk to combine.
Gently drizzle the scalded milk into the egg mixture slowly, slooowwwwllly, SLOWWWLWLLLYYY!!! Add too quickly and you’ll end up with a bunch of scrambled goose eggs. Instead, add in a few tablespoons of the milk at a time, all the while stirring the mixture with a whisk. Keeping drizzling the milk in, stirring constantly, until all the milk is added. Pour the mixture into ramekins or your baking dish of choice. Place the ramekins into the hot water filled baking sheet in the oven. Bake for 40-50 minutes or until just set, slightly jiggly, and slightly browned on top.
Carefully remove the ramekins from the oven. Eat hot, warm, or cold. No matter what way you eat it, it’s delicious! Trust me. I’ve eaten enough to be an expert.
Order The Elliott Homestead: Family Table Today!
Check out a sneak peak of some of the other dishes that are included in The Elliott Homestead: Family Table. Be sure to watch the video about the cookbook and flip through the look book. Preorder a signed, hard copy today!