Thursday, September 18, 2014

Breakfast Custard

This dish has become one of our favorite breakfasts. It is a wonderful change from our regular eggs and sausage. I actually do not measure much when I cook and this is a great recipe for just mixing together. A little more or less of any of these ingredients does not make much of a difference. We find it delicious every time we make it.

Breakfast Custard
6 eggs
1/2 cup bone marrow
1 1/2 -2 cups pumpkin puree
1 cup yogurt, sour cream, milk of any kind, or a combination of these
2 tbs- 1/4 cup honey
1/4 tsp salt
1 tsp vanilla
1/4 tsp -1 tsp of any of the following spices
cinnamon, nutmeg, ginger, cardamon, or cloves

Place all ingredients in a large bowl (I love my 8 cup glass mixing bowl for this). I use my hand blender to mix it all together but a stand mixer or blender would work too. Pour mixture into 8 ramekins or small oven proof bowls. Then decided how much time you have and how you want to cook them.

Method 1. Stack the ramekins in a crockpot with enough water in the bottom to cover about halfway up the bottom dishes. Turn the crockpot on low for 8+ hours of cooking or High for 4-6 hours.

Method 2. Preheat oven to 350 F Make a water bath for the custard by place the ramekins in large baking dishes and fill with water about half way up the sides of the ramekins. Place in oven and bake for 30-40 min or until set.

  • If you do not have marrow on hand you can still make a delicious custard by just leaving it out. 
  • Experiment with other purees such as butternut squash,  banana squash, apple or other fruits.
  • If you would rather have a plain custard then you can replace the 2 cups of puree with yogurt or any type of milk instead. Adding another 2 tsp vanilla or 1 vanilla bean makes a plain custard extra special.

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