These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From South Cumberland Farmer's Market
<p>I have not tried this recipe but eggs, maple syrup, and pecans are all available this time of year.</p>Source: This is an adaptation of a recipe from the Michigan Maple Syrup Association (Entered by Jessica Wilson)
4 eggs, separated
3/4 cup maple syrup
4 cups milk
3/4 cups pecans
1/8 tsp. salt
Step by Step Instructions
- Preheat oven to 325
- Beat egg yolks and syrup together. Add milk and pecans.
- Whip egg whites until stiff peaks form.
- Fold the custard into the egg whites.
- Fill individual glass cups with the custard mix and place in a pan of hot water. Bake until the custard is firm.
Back to Recipe Listings
Click here to go back to the recipe listings