Today, I continued taking advantage of the abundance of locally produced eggs currently available. When I was young, one of my favorite pies was custard. During the years that eggs were getting a bad rap for causing heart disease, I quit making or eating custard pie. Now that I know better, I wanted to try making a locavore custard.
My main question had to do with the sweetener. Since sugar isn’t a local ingredient, I usually turn to honey. However, I’d come across several people who told me honey would not “set” the custard (make it firm enough to cut with a knife without the custard running). They said the crystalline structure of honey was required.
Happily, that was a bunch of hooey! The recipe below set very firmly, just as I’d hoped.
This custard is simple, not too sweet, and exceptionally delicious. I can’t wait to try making a custard pie based on this recipe.
- 2 eggs, room temperature (Red Barn Lavender, Ferndale)
- ¼ c honey (Red Barn Lavender, Ferndale)
- 1 cup half and half, cold (Fresh Breeze Organic Dairy, Lynden)
- ¼ tsp salt
- optional) ground or crushed hazelnuts (Holmquist Hazelnut Orchards, Lynden)
- Preheat oven to 350 degrees F.
- Beat all ingredients together until well mixed. Pour into custard cups.
- Set cups into a baking dish and fill outer dish with water almost as high as the level of custard in the cups.
- Bake for 45 minutes to an hour. The center of the custard should be firmly set. Test for doneness with a knife. Knife should come out clean.
- Top with chopped hazelnuts, if you like.
This recipe can easily be doubled or quadrupled. It is equally good served warm or cold.
Acme Farms + Kitchen CSA, acmefarmsandkitchen.com
Community Food Co-op, Cordata and Westerly, Bellingham
Red Barn Lavender (egg CSA), 3106 Thornton Road, Ferndale