Nutritious Egg Custard
February 11, 2020
Egg yolks contain almost all the vitamins and minerals in the egg. Egg yolks, but not whites, contain vitamins A, D, E and K along with omega-3 fats. Egg yolks also contain folate and vitamin B1, B2, B6, B9 and B12 as well as choline, iron, phosphorus, zinc and selenium.
3 cups raw cream from grass-fed cows
12 egg yolks from pasture-raised chickens
1/4 cup maple syrup, Grade B
1/8 tsp unrefined sea salt
1/2 tsp vanilla
1 tbsp unsalted butter
Warm cream on stove over medium heat until hot in a 3 quart saucepan; do not boil. While the cream is warming mix egg yolks, maple sugar, and salt together in a medium heatproof bowl.
When cream is hot add 1 cup of it to the egg mixture and whisk while pouring. Add all the cream to the bowl and mix well.
Once mixed return to the saucepan and cook on stove for 5-10 minutes until mixtures thickens and coats the back of the spoon. Do not boil.
Add in Vanilla extract and butter. Mixture will thicken and “set” more when cooled completely. Nutmeg may be added on top!
Makes 5 servings