Chef Elle’s Custard Cups

Spring has sprung.

Not only does April usher in the rain, it’s also a time to celebrate and be kind to the Earth.

But this isn’t a new concept to Chef Elle and she’s proving it by sharing a delicious recipe that maximizes eggs.

With the warmer temperatures come brunches and opportunities to entertain. So go ahead and give Chef Elle’s Custard Cups a try. As always, she’s kept it fresh and easy.

Custard Cups as created by Chef Elle

Custard Cups

Ingredients

4 egg yolks

8 egg shells, emptied (see video demonstration)

1 c milk

1/16 t sea salt

1 vanilla bean, split lengthwise

2 T kudzu root starch, ground

4 T cold water

Tools

small non stick pot, measuring cup, measuring spoons, whisk, wooden spoon, small spoon

Old School Translations

T = tablespoon; t = teaspoon; c = cup

Procedure

Gently wash eggs in warm soapy water and rinse thoroughly.

Using a small spoon, tap the tip of the pointed end. Peel away 1/4 of the shell from the top. Pour the egg into a container and repeat until all eggs are done.

Rinse the empty shells and set aside. Fill a medium pot with water and place over medium-high heat and allow to come to a boil. Add egg shells and cook for four minutes. Using a slotted spoon, remove shells.

In another pot, place milk and vanilla bean and cook over low heat until it comes to a soft boil. Remove from heat and set aside to infuse for at least ten minutes.

To make the slurry, add kudzu and cold water and whisk until completely dissolved.

In a medium bowl, whisk egg yolks, sugar and salt until light and fluffy. Add slurry, whisking until well incorporated. While whisking, slowly add hot milk into egg mixture. Add mixture back to into the pot. Cook over medium-high heat, stirring constantly with a spoon until thickened and slowly boiling. Remove from heat and spoon into empty egg shells and chill. Refrigerate at least two hours or until ready to serve. (yields 4 servings) To accommodate a larger crowd, simply double or triple ingredients.

Fresh Followers can gain access to Chef Elle’s Shortbread Cookies recipe and more by visiting www.chefellegreen.net and signing in.

Easy Solutions: Kudzu can be replaced with corn starch. To make the slurry, place kudzo and water in a bowl and whisk until there are no lumps. As always, the ingredients are organic and fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.

Live At 9 cooking segment sponsored by Double Door Marketing and Whole Foods Market.

© 2013 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green and reprinted with permission. Credits: Food Styling and Photography: Hillary Rosenberg; Home Cook Recipe Testers: Jolena Campbell, Jackson Rudner and Hillary Maloney