We are entering my favorite food time of the year. Sure, I love Autumn harvest stuff, and Christmas goodies, and there's always room for turkey. But we are starting the season of eating from the garden, and it makes me so very, very happy.
Tonight's dinner came in two parts. Last night, I made a batch of egg and maple custard. While it was warm and liquidy, I poured it over strawberries. It is very sweet, so the balance of slightly tart berries was just luscious.
Tonight for dinner, I harvested a bunch of Hakurei turnips (Japanese turnips). I fried the greens up with some bacon, and then cooked the turnips with apples and a spoon of DoubleUp honey. A bit of custard for dessert, and I am done!
When you get your eggs from the back yard, egg custard is an excellent idea!!!
INGREDIENTS
6 egg yolks
1 cup cream
1 tablespoon vanilla extract
3 tablespoons maple syrup
5 cups fresh or frozen berries
INSTRUCTIONS
Separate the egg yolks from the egg whites. Set aside.
Fill the bottom pan of a double boiler, or a small saucepan, with a few inches of warm water.
Into the top of the double boiler or saucepan, pour in the cream, the vanilla, and the maple syrup. Gently warm over medium heat until very warm to the touch.
While the cream is warming, place the berries in an oven-safe dish. Warm them in a preheated 350 degree oven (usually 10-15 minutes).
Once the cream is warm, add the egg yolks to a large bowl. Whisk them a bit. Then, slowly ladle in the hot cream – sloooooooowly.
Whisk thoroughly
Return the custard to the top of the double boiler. Continue to warm over medium heat until the mixture thickens, about 10 minutes.
Combine the custard and the berries as desired.
