I've said it before and I'll say it to my very last breath: One of my favorite parts about homesteading is getting about to share and trade such INCREDIBLE goodies with friends and neighbors alike.
When a friend messaged me the other day to ask if I had milk to spare, I was eager to share some of our extra with her. Since being pregnant, the cheesemaking has taken a backseat to the general feeling of constant nausea and wanting to sleep all the time, and thus, we've ended up with quite a surplus of milk (that is, until the pigs arrive next month).
She asked me if I'd like to trade.
Why yes, yes I would.
She had duck and goose eggs to share. Would I like some?
Ummm…. heck yes, I would. Yes, yes please!
A little black market trading in the Fred Meyer parking lot and I was headed home with two gorgeous goose eggs and two beautiful duck eggs. The perfect trade for an extra gallon milk.
Eggs are beautiful. I don't care what anyone else says. It's perfection in shell form.
The duck eggs were quickly scrambled up into an omelet the next morning and were thoroughly enjoyed by all of the Elliotts.
THEN, I made a goose egg custard.
And fell so deeply in love, I ordered two goslings that day for arrival in Spring. I needed more of these eggs in my life. Forever and always.
If you don't have goose eggs, please note, the recipe will work just the same (though the result may not be quite as rich… because those goose eggs are RICH!). Simply sub in three chicken eggs per goose egg.
Goose Egg Custard
You will need:
Step One: Preheat the oven to 325 degrees. Place a large baking sheet in the oven and add hot water into the baking sheet until it is 1″ deep.
Step Two: Scald the milk by heating it in a saucepan on the stove until just simmering. Remove from heat and allow to cool slightly.
Step Three: Meanwhile, combine the eggs (one of mine was a double-yolker), rapadura, sea salt, and vanilla extract together in a bowl. Whisk to combine.
Step Four: Gently drizzle the scalded milk into the egg mixture slowly, slooowwwwllly, SLOWWWLWLLLYYY!!! Add too quickly and you'll end up with a bunch of scrambled goose eggs. Add a few tablespoons of the milk at a time, all the while stirring the mixture with a whisk. Keeping drizzling the milk in, stirring constantly, until all the milk is added.
There we go! Isn't that lovely?
Step Five: Pour into ramekins or your baking dish of choice. Place the ramekins into the hot water filled baking sheet in the oven. Bake for 40-50 minutes or until just set, slightly jiggly, and slightly browned on top.
Step Six: Carefully remove the ramekins from the oven. Eat hot, warm, or cold. No matter what way you eat it, it's delicious! Trust me. I've eaten about six servings over the past 48 hours.
This custard is all about what's right with the world. It's Simple. Unfussy. Unpretentious. And will still knock your taste buds outta the park!
Okay, that was a weird metaphor. But whatever.
The point is that this is delicious. And you should make this. And you should eat it without shame. And you should buy geese to raise so that you will never have to be without goose eggs for the rest of your life. And you should move to England where custard is as popular as ketchup and served alongside practically every dish.
At least, that's what I'm planning on doing.
Naturally-Sweetened Goose Egg Custard
- 2 goose eggs
- 4 cups whole milk
- 1/2 cup dehydrated whole cane sugar maple syrup, or honey
- Teeny pinch sea salt
- 1 tablespoon vanilla extract
- Scald the milk and let cool slightly.
- Combine the goose eggs, dehydrated whole cane sugar, sea salt, and vanilla extract. Whisk to combine.
- Gently and slowly drizzle the milk into the egg mixture, stirring constantly.
- Pour into baking dish of choice.
- Place the custard in a baking sheet filled with hot water so that the water reaches 1″ up the side of the baking dish.
- Bake in a preheated 325 degree oven for 40-50 minutes or until just set and slightly jiggly.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.