Pustard Recipe

would take all that pus (or whatever the hell it is), and make home made soft cooked “eggs” with toast soldiers (British breakfast dish). Preheat your oven to 350°F. Put 1/2 cup of your pus in a saucepan over med low heat. Meanwhile, take 6 eggs and use a sharp paring knife to remove the top 1/2” off of the shells and reserve. Separate the whites from the yolks and save the whites for meringue or other applications. When your pus has reached about 180°F, whisk 1 tbsp of sugar into the yolks. Then slowly pour about 1/3 of your warm pus into the yolks while continuously whisking. Once you’ve incorporated 1/3 of the pus into the eggs, you can add the egg mixture into the pot with the remaining pus, and heat back up to around 180°F over med low heat while stirring often. Spoon or ladle your mixture into the empty egg shells and place in an oven proof dish that can support the shells upright (small metal ring molds or small sized muffin pan works well). Put a bit of hot water into the bottom of your cooking vessel so the eggs can steam in the oven. Place your eggs in the oven for about 15 minutes or until the filling is set but still jiggles when shaken. Serve in an egg cup with thin batons of buttered toast (thin enough to fit into the hole at the top of your egg shell). Dip the toast pieces into your egg/pus custard and enjoy! You’re welcome. EDIT: I’ve gotten a lot of feedback on my Pustard recipe, so I’ll provide a quick variation on it… Do everything the same, but 1) Add an extra Tbsp of sugar to the yolks before incorporating with the hot pus. 2) Instead of spooning your tempered egg and puss mixture into egg shells, divide them into 3 soufflé cups or similar vessel. 3) add 1 tsp of vanilla extract to the egg/puss mixture after it has all been fully incorporated. 4) Then place soufflé cups onto a baking sheet with some hot water to steam the custard. Bake at 350°F for 15 minutes until set but still jiggly. 5) Allow to cool, then dump enough sugar to fully coat the top of your custard and gently shake to evenly spread the sugar across the surface. Turn your soufflé cup upside down and gently shake off the excess sugar. If you have a butane torch, use it to caramelize the sugar on top until it’s deeply browned and hard like candy. Alternatively you could make a caramel out of 2 cups sugar and 1 cup water l, reduced over med hi heat until dark brown. Glaze your creme brûlée with caramel and serve. Bon apetit! via /r/copypasta https://ift.tt/2GstZw7