How to Make: Ostrich Egg Custard


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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
  1. 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.
  2. In a medium saucepan, bring milk to a simmer over a medium-low heat.
  3. In a separate bowl whisk together egg white, yolks, sugar, and vanilla.
  4. Gently whisk egg mixture while pouring slowly into simmering milk.
  5. Pour mixture through a fine strainer and into cups. Sprinkle lightly with nutmeg. Use a spoon to clear strainer if clogging occurs.
  6. Pour hot (not boiling) water into pan with the custard cups until cups are about halfway filled.
  7. Bake until set, 30-35 minutes.
  8. Let custard cool in water bath for 2 hours before serving. 
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