After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers used back in the days before plastic,” she says. Any ovenproof custard cups or canning jars will work just as well.
- 4 eggs
- 2 cups milk
- ¼ to ½ cup local honey
- Pinch salt
- 1 teaspoon grated Meyer lemon rind
- 1 teaspoon vanilla
- 1/8 teaspoon grated nutmeg
- Scald the milk in a saucepan over low to medium heat, but do not let boil. While this is heating, place a roasting pan into the oven, pour in enough water to make a water bath for your filled custard cups, keeping in mind that they will displace a lot of the water. Preheat oven to 325°.
- Remove milk from heat and stir in the honey and salt. While the milk cools, beat eggs in a bowl. Then, going slowly so as not to curdle the milk, beat 1 tablespoon at a time of the warm milk mixture into the eggs until milk is incorporated.
- Beat in the grated lemon rind, vanilla, and nutmeg, and pour mixture into the custard cups, dividing evenly. Place filled custard cups into the pan of water inside oven. Bake for 1 to 1¼ hours, or until custard is firm at the edges and almost firm in the center. Remove and let cool. Serve with whipped cream and berries or other canned fruit or preserves.