About Me

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My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.

Sunday, May 30, 2010

Homemade Honey Spearmint Custard!

Ive been experimenting with a lot of recipes to get some ideas for what to use all this goat milk on once the goats start producing next spring. We love dessert! I bumped across various custard recipes and ended up making a "Honey Custard", using local honey instead of sugar, Eggs from our dear backyard chickens, and of course I had to incorporate something from the garden...so I used some fresh spearmint!!

1: Wisk 4 eggs and 1/3 cup honey together in a large saucepan

2: Add 3 Cups milk and heat over Medium heat for about 15 minutes (or until the mixture thickens enough to cover the back of a spoon - Stirring CONSTANTLY!)

3: Throw in the fresh Spearmint (or whatever you want for
flavoring) about halfway through. I used a good handful.

4: Once your mixture coats the spoon transfer the pot into an ice water bath for about 30 minutes or until it cools. If at any point your mixture starts to curdle a bit, just give it a good stir :)

5: Refrigerate for at least an hour

6: Enjoy!!

1 comment:

  1. Odd question...what would you think of basil? Christine once made panna cotta with a basil syrup that was SO good...anyhow, just thinking...and drooling :-)