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BFC Recipes: Esther Falk’s Custard Recipe PDF Print E-mail

by Chris Ellis, Staff Nutritionist
March, 2015

This recipe is for a custard, which many people may be familiar with, but this is not just any custard—this is a recipe from my dear friend Esther Falk, a long time shopper and member of the Co-op. She passed away on February 1st. I wanted to share her recipe in tribute. It is a delicious custard that she made for many people. She was known to share her many other homemade treats (scones, almond rusks, etc.) with staff here at the Co-op and with many others. Her giving and inquisitive spirit, her positive and open mind, her love of nature, and her passion for life made her an inspiration to many. She had numerous friends throughout the community. I will never forget her and I am hopeful we can all learn lessons from how she lived her life.

Ingredients
Mix the following ingredients together:
3 cups whole milk (scalded, but not boiled!)
3 eggs (beaten)
1/2 cup maple syrup
1/4 tsp salt
1/2 tsp vanilla

Directions
Strain it into a baking dish.
Grate fresh nutmeg on top of it.
Place the baking dish in another dish that has water in it and place in a 350-degree oven for one hour.
Let it sit on a counter until it cools before refrigerating.