Sunday morning yumminess: Egg custard with pancetta crisp

Egg custard
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
Whole peppercorn
4 yolks
1 whole egg
Salt and pepper to taste

Combine all except eggs and steep over low flame for 20 minutes.

Temper the egg mixture in.

Pour into shells, bake, covered, in bain marie for 20 minutes or until set.

Via Sunday Suppers. Super photos by Karen Mordechai as usual.
Big belated thanks for the love link from Stephanie at Ohhh...Mhhh


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