How to Make: Ostrich Egg Custard
Courtesy of Larissa Carson, Highland Farm
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.