Fresh Egg Custard with Pecan Shortbread Recipe | James Beard Foundation
Fresh Egg Custard with Pecan Shortbread | Perfect for spring using farm-fresh eggs. A delicious combination of creamy custard and crunchy pecans.
Ingredients
- Pecan Shortbread:
- 1/2 cup softened butter
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2/3 cup bread flour
- 1/3 cup cake flour
- 1/4 cup finely chopped pecans
- Egg Custard:
- 2 1/2 cups heavy cream
- 5 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 3/4 teaspoon salt
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