Easy Custard Recipe with Pheasant Eggs

Recently I promised our readers that I would share a baked custard recipe made with MacFarlane Pheasant’s pheasant eggs. I decided to use a recipe I learned from my mother many years ago. It was delicious and so easy and I realized that the pheasant eggs made the custard even better. It was so creamy and smooth! W

*Reminder: Pheasant eggs are smaller than the traditional chicken eggs so I always use two pheasant eggs for recipes calling for one chicken egg.

Ingredients:

• 6 pheasant eggs
• 1/3 cup sugar
• 1 teaspoon vanilla
• 2 and 1/2 cups very warm milk
• 1 teaspoon cinnamon
• 1 dash of salt

Directions:

1. Preheat oven to 350 degrees
2. Whisk together eggs, sugar, vanilla, and salt
3. Heat milk, stirring constantly until very hot, but not boiling
4. Give your egg mixture one more whisk and then pour milk very slowly into the mixture while stirring
5. *The next step is completely up to you. You can pour the mixture into custard cups or a glass casserole dish. I don’t have custard cups so I used a casserole dish. The custard cups will take less time to bake than the time I will give you for making the recipe in a casserole dish.

*Once you have poured the custard into your baking dish(es), sprinkle lightly with cinnamon

*Next, your dish needs to sit inside a larger casserole pan filled with one inch of water before you place it on the middle rack in the oven. It should take about 45 minutes for the custard to cook, but maybe longer, so you check it by inserting a knife into the middle of the custard. It should be done when the knife comes out perfectly clean. If your knife doesn’t come out clean, bake a little longer and check again.

*Some people prefer to eat custard warm. That’s my favorite way, but it is delicious cold also. Be sure to refrigerate your custard as soon as it cools. Enjoy this easy recipe and impress your friends and family with an old fashioned favorite made with MacFarlane’s pheasant eggs.