This past weekend was Canadian Thanksgiving, and since my beau is Canadian (and I am currently in Canada) we decided to celebrate. We invited a few friends over not for Thanksgiving dinner, but for a Thanksgiving brunch. We always go out to dinner or for drinks with our friends, so we chose to be different and host a brunch instead. The menu consisted of: homemade banana bread to make banana bread french toast, berry salad with freshly squeezed lime and poppyseeds, caprese egg scramble, fresh greens and carrots with homemade creamy shallot dressing, maple glazed bacon (which T handled since I don't eat meat), and an herbed parmesan custard. Originally I was going to be making a mixed berry clafouti but at the last second changed it to a custard. I had not made a custard in years so I don't know what I was thinking, but it was a huge hit at the brunch! Even T ate it, and he isn't exactly the biggest custard fan.

RECIPE:
 Ingredients:
 - 1 stick of butter
 - 1 cup grated parmesan cheese
 - 2 cups half & half
 - 1 teaspoon minced thyme
 - 1 teaspoon minced rosemary
 - 1 minced garlic clove
 - 1 teaspoon minced shallots
 - 3 eggs + 4 egg yolks
 - 1/2 teaspoon Kosher salt
 - 1/2 teaspoon fresh ground pepper

Preheat the oven to 325 degrees F. Use the butter to grease the inside of four ramekins (on the sides and the bottom). Sprinkle with some grated Parmesan cheese. Make sure the cheese coats the inside of the ramekin. Place the ramekins in a squared baking pan. Pour the half & half into a saucepan on medium heat. Add the thyme and rosemary and stir. Heat until the half & half begins to simmer. Be careful - hot milk can foam up and overflow if not watched properly! Remove the saucepan from the heat. In a separate bowl, mix the eggs, yolks, salt, and pepper together until combined. Slowly pour the herbed half & half into the egg mixture while whisking them together. Then add in the Parmesan cheese and mix. Slowly pour the custard batter evenly into each ramkekin (I actually have the wrong baking pan here - I corrected it in the next pic!). Pour 2 cups hot water into the baking dish in between the ramekins. Carefully place the baking pan into the oven (THIS is the correct baking dish to place the ramekins in!). Bake for 35 minutes. Can be served hot or cold, but if you're hosting a party this is best served while warm. Say cheese! [show_shopthepost_widget id="327784"]   [thefeedproducts style='four']

This past weekend was Canadian Thanksgiving, and since my beau is Canadian (and I am currently in Canada) we decided to celebrate. We invited a few friends over not for Thanksgiving dinner, but for a Thanksgiving brunch. We always go out to dinner or for drinks with our friends, so we chose to be different and host a brunch instead. The menu consisted of: homemade banana bread to make banana bread french toast, berry salad with freshly squeezed lime and poppyseeds, caprese egg scramble, fresh greens and carrots with homemade creamy shallot dressing, maple glazed bacon (which T handled since I don’t eat meat), and an herbed parmesan custard. Originally I was going to be making a mixed berry clafouti but at the last second changed it to a custard. I had not made a custard in years so I don’t know what I was thinking, but it was a huge hit at the brunch! Even T ate it, and he isn’t exactly the biggest custard fan.

RECIPE:
 Ingredients:
 - 1 stick of butter
 - 1 cup grated parmesan cheese
 - 2 cups half & half
 - 1 teaspoon minced thyme
 - 1 teaspoon minced rosemary
 - 1 minced garlic clove
 - 1 teaspoon minced shallots
 - 3 eggs + 4 egg yolks
 - 1/2 teaspoon Kosher salt
 - 1/2 teaspoon fresh ground pepper

Preheat the oven to 325 degrees F. Use the butter to grease the inside of four ramekins (on the sides and the bottom). Sprinkle with some grated Parmesan cheese. Make sure the cheese coats the inside of the ramekin. Place the ramekins in a squared baking pan.

Pour the half & half into a saucepan on medium heat. Add the thyme and rosemary and stir. Heat until the half & half begins to simmer. Be careful – hot milk can foam up and overflow if not watched properly! Remove the saucepan from the heat.
In a separate bowl, mix the eggs, yolks, salt, and pepper together until combined.
Slowly pour the herbed half & half into the egg mixture while whisking them together. Then add in the Parmesan cheese and mix.
Slowly pour the custard batter evenly into each ramkekin (I actually have the wrong baking pan here – I corrected it in the next pic!).
Pour 2 cups hot water into the baking dish in between the ramekins. Carefully place the baking pan into the oven (THIS is the correct baking dish to place the ramekins in!).
Bake for 35 minutes.
Can be served hot or cold, but if you’re hosting a party this is best served while warm.
Say cheese!

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