Strawberry-Calamansi Duck Egg Custard

Posted: September 2, 2016 in Kitchen Scrapz (recipes)
Tags: , , , , , , ,

maceratedstrawberrycustard

 

I often go to the Downtown San Leandro Farmers’ Market with my girlfriend Jenny, making a date out of a grocery shopping trip. It’s not large, but there’s been a good variety of items we wouldn’t regularly see.

In hopes of winning dinners, an overnight stay or even some grocery money we entered the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition. Plus, it would be cool to be recognized. This was her’s. I’ll write an update if we win, but for now enjoy it for what it is.

3-5 fresh organic strawberries
1-2 calamansi
2 tbs wildflower honey
1 duck egg
1/2 c whole milk
2 tbs unsalted butter, softened
pinch of salt
sprig of mint
  1. Prepare the strawberries the night before. Start by cutting each strawberry into quarters. Put the strawberries into a container and squeeze all of the calamansi onto the strawberries. Leave it covered in the fridge overnight.
  2. Remove the unsalted butter from the fridge to soften at room temperature. Crack the duck egg into a bowl and set aside. Gently steam the milk and honey in a small saucepan. Whisk quickly as it gets heated. Remove from the stove.
  3. Begin to whisk the duck egg, while pouring all of the milk and honey in a little at a time. Pour this mixture back into the saucepan and whisk constantly for about 2 min until it starts to thicken. Take the saucepan off the heat.
  4. Add the unsalted butter and salt. Whisk throughly into the custard. Refrigerate until chilled.
  5. Assemble custard with strawberries on top and garnish with mint sprig. Serves 2.
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Comments
  1. […] Strawberry-Calamansi Duck Egg Custard […]

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