So-named by Gerard Parsons, in protest at the size of his serving. He complained that it was too small.
By Miche Genest
4 cups (1 L) 10% cream (or 1/2 cream and 1/2 milk)
5 large eggs
2 Tbsp (30 mL) honey or birch syrup
Preheat oven to 300F (150C). Set 8 half-cup (125 mL) ramekins in a baking pan.
Labrador Tea Custard: Add 2 TBSP of labrador tea leaves to the cream, milk before heating. Strain out before adding the cream to the egg mixture.
Wild Sage Custard: Add 1 tsp (not too much!) wild sage to the cream, milk before heating. Strain out before adding the cream to the egg mixture.
- In a medium saucepan, heat cream slowly over medium heat until it steams. Don’t let it boil.
- In the meantime, beat eggs and honey together in a medium bowl until thoroughly blended and lemon-yellow in colour.
- Pour heated cream slowly into egg mixture, whisking all the while. Strain into a large measuring cup for ease of pouring, then fill each ramekin to within ¼ inch (1 mL)
- Pour hot water into the baking pan halfway up the sides of the ramekins. Bake for 50 minute to an hour, until the surface is firm and the centre is not liquid, but still a bit jiggly.
Serve with Cranberry-Birch Sauce.
Makes about 4 cups (1 L); enough for 8 servings.
3 cups (710 mL) low bush cranberries
¼ cup (60 mL) Uncle Berwyns Pure Yukon Birch Syrup
Combine cranberries and syrup in a small pot. Cook over medium heat until it reaches the consistency of a loose jam, about 25 to 30 minutes.
Remove from heat and cool to room temperature. Store in the refrigerator.
Makes about 2 cups (480 mL).