大象传媒

Duck egg custard tart

by Chris Cleghorn

Ingredients

Duck egg custard - makes six small rings 5cm x 4cm

• 3 duck egg yolks
• 25g sugar
• 160g fresh whipping cream
• 6g lemon thyme

Preparation Method

• Infuse the lemon thyme into the cold cream overnight.
• Bring the cream and lemon thyme to the boil, then remove and cling film.
• Infuse for five minutes then pass.
• Whilst the cream is infusing, whisk the duck egg yolk and add the sugar.
• Whisk the cream into the duck egg mix.
• Then pour into already lined rings with cling film and foil (a ramekin could be used if preferred).
• Bake in a bain-marie with warm water at 130C for approximately 45-55 minutes.
• When they are set, remove from oven and leave to cool for 20 minutes.
• They are ready to use straight away or best eaten next day for maximum freshness.