Recently I promised our readers that I would share a baked custard recipe made with MacFarlane Pheasant\u2019s pheasant eggs. I decided to use a recipe I learned from my mother many years ago. It was delicious and so easy and I realized that the pheasant eggs made the custard even better. It was so creamy and smooth! W<\/p>\n
*Reminder:<\/strong>\u00a0Pheasant eggs are smaller than the traditional chicken eggs so I always use two pheasant eggs for recipes calling for one chicken egg.<\/p>\n Ingredients:<\/strong><\/p>\n Directions:<\/strong><\/p>\n *Once you have poured the custard into your baking dish(es), sprinkle lightly with cinnamon<\/p>\n *Next, your dish needs to sit inside a larger casserole pan filled with one inch of water before you place it on the middle rack in the oven. It should take about 45 minutes for the custard to cook, but maybe longer, so you check it by inserting a knife into the middle of the custard. It should be done when the knife comes out perfectly clean. If your knife doesn\u2019t come out clean, bake a little longer and check again.<\/p>\n *<\/strong>Some people prefer to eat custard warm. That\u2019s my favorite way, but it is delicious cold also. Be sure to refrigerate your custard as soon as it cools. Enjoy this easy recipe and\u00a0<\/strong>impress your friends and family with an old fashioned favorite made with MacFarlane\u2019s pheasant eggs.<\/p>\n","protected":false},"excerpt":{"rendered":" Recently I promised our readers that I would share a […]<\/p>\n","protected":false},"author":1,"featured_media":3570,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dressed-pheasants"],"yoast_head":"\n\n
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