Egg Recipe 2: Frozen Lemon Custard

 

This is a little less easy egg recipe to prepare then Egg Recipe 1.

Separate your eggs

 

Add Honey (about a cup)

Lemon Juice (A cup, to a cup and a half)

Add a tablespoon of cornstarch to some of the lemon juice and mix it in here.

Add the Yolks, Folks!  I think there were about 18 here.

 

 Throw in about two Tablespoons of butter

 

Assemble a double boiler

(I'm wedging in a chopstick here to hold it tight)

 

 Stir frequently over medium high in a double boiler.

Keep stirring, But careful of the steam from the double boiler, and the hot sticky custard in the pot.

Don't leave it because it will start to thicken when you least expect it.

When it is thick like this, it is done.

This stuff is so good! It's Sweet, and tart, and creamy. In order to keep ourselves from eating it all at once, we portioned it into small single serving containers, and then put them in the freezer.

 

 Frozen Lemon Custard

Now that you have the custard in the freezer, you might be wondering what to do with all the egg whites.  You could make some meringue, but if you have already licked the custard bowl, spoons, and the wire whisk, then you have aready had enough sweets.

What we did after the first round of meringue was just fry up the egg whites like fried eggs.

We found them to be a little less than flavorful, without the yolk.  We had just been reading about the health benefits of cumin and so we and decided to add some cumin and garlic to the fried egg whites.  The yolk-less  fried eggs went  down much easier flavored with cumin.