Two more years of masters training, clients, writing, engagement, new job, new city… Its been hectic, but amazing. I’m working in Nashville and working a lot. I love the work I do, the people work with/for, and I feel like I’m learning while making a difference (and getting paid to do it).

When I first moved to Nashville in August it was hot, humid, and very different than my small mountain town. Now its not so hot and we have actual snow

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I digress, I would come home after work and exercising feeling tired, hot, and not very hungry though I knew I needed to eat something. Then I found this recipe for egg custards. Initially made this recipe, but then I started tweaking the recipe. It really took off when I found I was able to get farm fresh eggs from another staff member.

Here’s my new recipe

3 eggs

1 c skim milk

1/2 tsp vanilla

2 T molasses

1/2- 1 tsp dried powdered ginger (to taste)

Cardamom to sprinkle on top

Preheat oven to 325. Beat all ingredients except for cardamom together. If you slightly heat the molasses you won’t have to beat it too hard, but if you over heat it then you might scramble the eggs. Pour them into ramekins (mine are the standard creme brulee/pot de creme ramekins). Fill the ramekins with the custard filling leaving at least 1/4 inch of space around the top.

Put the filled ramekins in a baking dish and pour hot water around them at least 3/4 of the way up to the filling (try not to get water in the ramekins). The water should be too hot to touch, but not boiling. Sprinkle the top with cardamon (to taste), but don’t mix it in. Bake it for 30 – 40 minutes depending on your water an oven.

They will still jiggle a bit when you tap the pan. They firm up as they stay in the hot water and cool. Cover them and put them in the fridge. So far I’ve found they last for at least a week.

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They’re not super sweet and are good as a snack, breakfast, or a dessert. I like them cold, but if you wanted you could also brulee them with sugar on top. They’d also be great with fresh fruit, especially mango, or whipped cream.

I hope to document more of my experiments this year.

Life is short, lick the spoon!

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