• Erik Anderson’s Maple Thyme Custards


Sittin’ Pretty in the Catbird Seat

By Erik Anderson

Erik Anderson’s Maple Thyme Custards


  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 egg yolks
  • 2 whole eggs
  • 2 sprigs fresh thyme
  • 1/4 cup Blis Maple Syrup
  • Truffle oil to taste
  • Pine extract to taste
  • 12 bacon chips
  • 12 egg shells


Servings: 12 appetizer portions

For custard base:

Mix heavy crème and milk with maple syrup. Bring to a boil and reduce to a simmer for 10 minutes. Add the thyme sprigs to the mixture and let steep for 15 minutes in a warm place.

Whisk 2 yolks and 2 whole eggs together and temper in the custard base. (Remember to remove the thyme sprigs!)

Fill hollowed out egg shells 3/4 of the way with custard and bake in a 300 degree-oven until set. Start checking them after 20 minutes or so.

Garnish with maple syrup, bacon and fresh thyme leaves.

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