“Dairy is one of the most prominent ingredients we use in the bakery, and it’s paramount that we use locally sourced and sustainable dairy. The Farmer’s Cow delivers consistent uncompromised quality products that I have used throughout my career, and continue to support at Sift. In order to maintain the freshest baked goods possible, we aim to sell out of product by the close of business. It is our goal to deliver our customers quality, unique, and delicious food in a warm and welcoming environment.” — Chef Adam Young, Head Pastry Chef and Proprietor of Sift Bake Shop.
- 4 Cups of The Farmer’s Cow Heavy Cream
- 2 cups of The Farmer’s Cow Whole Milk
- 3 cups of sweetened condensed milk
- 2 vanilla beans split
- 7 The Farmer’s Cow Eggs
- 6 oz. of egg yolks
- 1 cup of
- 1 tsp salt
- Pound of sugar
- Two cups of water
- Cook ingredients for caramel sauce on high until medium amber, and set side.
- Scald vanilla beans, milk, and heavy cream. Remove from heat, whisk in remaining ingredients one by one.
- Pass caramel sauce through a fine sieve and pour into ramekins (enough to coat the bottom of each), and let cool to harden.
- Fill the remaining ramekin to the top with custard. Bake at 325 degrees in a water bath for 30-45 minutes, depending upon oven. Custard will be lightly set and firm when done.
- Chill in refrigerator for at least two hours, and then invert on a plate with desired garnish.
Suggested garnishes include macerated berries or citrus segments.