High Harvest Custard🍂

Total Time: 60 mins (serving chilled) Yield: 8 servings

Ingredients:

• 8 cups whole milk

• 1 cup heavy cream

• 8 large egg yolks

• 1 cup sugar (or maple syrup for a deeper fall flavor)

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground cloves (optional)

• Pinch of salt

• 0.1g ~ 0.2g RSO/Distillate

Instructions:

1. Heat the Base
   In a large saucepan over medium heat, warm the milk, cream, cinnamon, nutmeg, cloves, and salt. Heat until steaming but not boiling (about 5–6 minutes).

2. Whisk the Eggs
   In a large bowl, whisk egg yolks and sugar (or maple syrup) until pale and slightly thick.

3. Temper the Yolks
   Slowly ladle in about 1–2 cups of the hot milk mixture into the yolk mixture while whisking constantly.

4. Cook the Custard
   Return the tempered yolk mixture into the saucepan with the rest of the milk. Stir constantly over medium-low heat until thick enough to coat the back of a spoon (about 8–10 minutes). Do not let it boil.

5. Add Infusion
   Remove from heat. Stir in vanilla extract. Once slightly cooled (warm, not hot), whisk in measured RSO or distillate until fully blended.

6. Serve

   • Hot: Pour into mugs and top with cinnamon or whipped cream.

   • Chilled: Refrigerate at least 1 hour and serve over ice.

Dairy Free optional Ingredients:

• 8 cups unsweetened oat milk (or almond, cashew, or soy milk)

• 1 cup full-fat coconut milk (for creaminess)

• 8 large egg yolks (or 1:1 flax egg substitute for vegan option)

🍁 Optional Garnish Ideas:

• Whipped cream + caramel drizzle

• Cinnamon sugar rim

• Star anise or cinnamon stick stirrer