Candy Cap Custard
by Langdon Cook at Fat of the Land
1 cup evaporated milk
1 cup water
4 egg yolks
1/3 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup huckleberries
fresh nutmeg or cinnamon, grated to taste
2. Pre-heat over to 325 degrees. Combine milk and mushroom water in a small saucepan and bring to boil. Remove from heat.
3. Mix egg yolks, sugar, salt, and vanilla together in a bowl.
4. Slowly whisk in hot milk-water mixture until frothy. Pour into 4 ramekins.
5. Place ramekins in an oven-proof dish or tray filled with warm water. Bake for 40 minutes. Carefully place a small handful of huckleberries atop each custard and bake another 10 minutes. Test one for doneness with a knife tip; if it comes away clean, the custard is done. Sprinkle with fresh nutmeg or cinnamon. Serve hot or cold.