Easy Custard Recipe with Pheasant Eggs

Published On: June 14, 2019Categories: Dressed Pheasants

Recently I promised our readers that I would share a baked custard recipe made with MacFarlane Pheasant’s 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! We would love to have you visit our store in Janesville to get your eggs or order your pheasant eggs online. You won’t be disappointed with this recipe or any other recipe made with MacFarlane pheasant eggs.

*Reminder: Pheasant eggs are smaller than the traditional chicken eggs so I always use two pheasant eggs for recipes calling for one chicken egg.

Ingredients:

6 pheasant eggs

1/3 cup sugar

1 teaspoon vanilla

2 and 1/2 cups very warm milk

1 teaspoon cinnamon

1 dash of salt

Directions:

Preheat oven to 350 degrees

Whisk together eggs, sugar, vanilla, and salt

Heat milk, stirring constantly until very hot, but not boiling

Give your egg mixture one more whisk and then pour milk very slowly into the mixture while stirring

*The next step is completely up to you. You can pour the mixture into custard cups or a glass casserole dish. I don’t have custard cups so I used a casserole dish. The custard cups will take less time to bake than the time I will give you for making the recipe in a casserole dish.

*Once you have poured the custard into your baking dish(es), sprinkle lightly with cinnamon

*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’t come out clean, bake a little longer and check again.

*Some people prefer to eat custard warm. That’s 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 impress your friends and family with an old fashioned favorite made with MacFarlane’s pheasant eggs.

Photo of Hungarian PartridgesHungarian Partridges Are Raised at MacFarlane Pheasants
Two chicks on tableSexing Pheasants | Male and Female Pheasants

Related Posts

  • Pheasant Pot Pies

    New Twist on the “Old” Pot Pie

    Read Post

  • Thank You

    Important Announcement: Transition of MacFarlane Pheasants’ White Bird Division

    Read Post

  • Christmas Ideas for Pheasant Lovers

    10 Christmas Ideas for Your Pheasant Loving Friends

    Read Post

  • Pheasant Pie

    Order MacFarlane Pheasants Brats and Pheasant Pot Pies Soon-Sale Prices

    Read Post

  • Rotisserie Pheasant

    A Simple Pheasant Feast for Guests

    Read Post

  • Celebrating Blackhawk Technical College Culinary Program and Chef Joe Wollinger

    Celebrating Blackhawk Technical College Culinary Program and Chef Joe Wollinger

    Read Post

  • Photo of Chef Alonso Contrisciani

    Chef Alfonso Contrisciani and his Assistant Otto Borsich Prepared MacFarlane Pheasant at the 2023 NAGA convention

    Read Post

  • Photo of Whole Pheasant

    Chunky Pheasant and Bean Soup Is the Perfect Meal for A Snowy Day!

    Read Post

Subscribe to the newsletter

Take Advantage of These Free Resources

As the biggest game bird farm in the United States, we want to share our experience with you. Download our free resources below and get started.

Pheasant Design

Setup & Care for A Delivery of Adult Birds Manual

Get free tips about holding facility setup and daily care instructions.

Pheasant Chicks

The Insiders Guide to Pheasant Rearing

Get our insight as to what it takes to successfully run and manage a gamebird farm in this free guide.

The Complete Flight Pen Construction Manual

Flight Pen Construction Manual

Receive expert tips to help you design & build flight pens for your game bird farm.