This past weekend Bruce sent us a dozen brown eggs from his farm. Eleven caramel coloured with tiny speckles and one of a pinkish hue. They were beautiful. They came neatly packed in a recycled egg carton along with a bunch of freshly harvested carrots from the farm. Fresh local food is a luxury for me, the ultimate in eating well. It’s a lot of hard work to grow your own produce and raise your own animals but the rewards are exhilarating. I know this from my father in India who tries his hand at growing everything.
It felt good to hold those eggs. I knew where they came from. They were laid by the very chickens I visited last month. The chickens I tried (hard) to photograph. The chickens that seemed to never held still for a second! But these chickens had lain beautiful brown eggs and I was happily making plans on how to use them.
The carton of eggs brought me back to the day we took Saira for a play date with little Darwin. Darwin’s nanny and poppy are Lilly and Bruce Metcalfe. They own a family farm in Conception Bay South, just a hop away from St. John’s, and have been friends of my In-Laws for a very long time. Lilly has often spoiled us with her home-canned sweet-pickled beets, rhubarb, and green tomato chutneys; not to forget the most fragrant dried Newfoundland savory!
A few weeks back we had made a trip to their place to visit their daughter, Lori, and little Darwin who were visiting from British Columbia. Darwin and Saira are two months apart and collude to make great play dates. The two little puddings had so much fun together. Watching them run around like little goats chasing and screaming foolishly did our grown-up hearts a world of good.
They played with hay and chased the portly barn cat.
They loved seeing Belle, the Newfoundland pony, but missed Splash the other horse.
They went out on a walk with Belle to get her a drink.
They went to the chicken coop and watched the chickens from behind the wire, a mixture of eagerness and curiosity.
The two children had a fun-filled time with each other – and us with them.
So when I looked at the fresh eggs I remembered the sweet children and thought how appropriate it would be to make some pudding in their honour.
- Eggs: 2
- Whole Milk: 2 cups
- Sugar: 1/4 cup + 4 tbsp
- Vanilla extract: 1/2 tsp
- Unsalted Butter: 1 tsp
- Water: 1 tbsp
- Skor bits: for garnish (optional)
- Pre heat oven to 350 degrees C.
- Heat milk enough to dissolve the sugar. Set aside to cool.
- To make caramel dissolve sugar with water and butter in a saucepan and let bubble up and caramelize to light brown. Take off heat and stir to dissolve the bubbles.
- Pour hot caramel in the bottom of the ramekins. Cover the entire bottom of the ramekins.
- Beat eggs. Mix the sweetened milk and vanilla with the egg and pour into ramekins. You may want to strain the misture through a seive to get a smoother pudding.
- Put your ramekins in a roaster and fill with water half way through the side of the ramekin. Be sure not to over water. You can also use a deep bakin dish and seal with foil.
- Cover roaster and let bake in oven for 50 mins.
- Take out of roaster carefully when done so not to let any water get in. The pudding will be very jiggly at this point but will have set when cool.
- Refridgerate for 4 hours before serving.
- When ready to serve, run a clean knife around the edge of the ramekins and carefully invert the ramekins on the serving dish.
- Garnish with Skor bits and serve.