Sittin’ Pretty in the Catbird Seat
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.