A Year-Round Guide to Franklin and Nantahala

Yield: 6 half-cup servings. 3 large eggs ½ cup sugar ⅛ teaspoon salt 2 teaspoons vanilla 2½ cups hot cream, half-and-half, or whole milk (125°-130°) ¼ teaspoon ground nutmeg Fresh

Rosemary and Goat Cheese Strata

Yield: 6 half-cup servings. 3 large eggs ½ cup sugar ⅛ teaspoon salt 2 teaspoons vanilla 2½ cups hot cream, half-and-half, or whole milk (125°-130°) ¼ teaspoon ground nutmeg Fresh

Baked Custard

baked custard

Yield: 6 half-cup servings.

3 large eggs
½ cup sugar
⅛ teaspoon salt
2 teaspoons vanilla
2½ cups hot cream, half-and-half, or whole milk (125°-130°)
¼ teaspoon ground nutmeg
Fresh fruit (optional)

Preheat oven to 350°. In a mixing bowl, whisk together eggs, sugar, salt, and vanilla. Slowly whisk in hot milk.

Ladle egg mixture into glass custard cups or ramekins ¾ full. Sprinkle with nutmeg. Place ramekins in a 9 x 13-inch baking dish. Place baking dish on top rack of oven and carefully fill the dish half full with hot water. Bake for 45 minutes, or until center is set. Remove cups from water bath and allow to cool 15 minutes. Cover each custard cup with plastic wrap and refrigerate. Serve chilled. Garnish with fresh fruit (optional).

print it

This story was published on Mar 07, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.