Maple Thyme Custards

Photo Credit: The Catbird Seat/Tasting Table
Chefs Erik Anderson and Josh Habiger bring together the elements of dining and entertainment at The Catbird Seat located in Nashville, Tennessee. Center-stage among thirty seats that curve around The Catbird’s kitchen, Anderson and Habiger personalize the dining experience by performing their culinary art for guests. Both chefs have been a part of James Beard award-winning restaurants early in their careers and are sure to be recognized among the brightest in their craft.

  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 egg yolks
  • 2 whole eggs
  • 2 sprigs fresh thyme
  • ¼ cup Blis Maple Syrup Truffle oil to taste
  • Pine extract to taste
  • 12 bacon chips
  • 12 egg shells
  • For custard base: Mix heavy crème and milk with maple syrup. Bring to a boil and reduce to a simmer for 10 minutes
  • Add the thyme sprigs to the mixture and let steep for 15 minutes in a warm place
  • Whisk 2 yolks and 2 whole eggs together and temper in the custard base. (Remember to remove the thyme sprigs!)
  • Fill hollowed out egg shells ¾ of the way with custard and bake in a 300 degree-oven until set
  • Start checking them after 20 minutes or so
  • Garnish with maple syrup, bacon chips and fresh thyme leaves


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