I had a left over French baguette (strange for us!) the other day. Despite the fact it was nearing a blistery 100 degrees, I decided to bake. I had some eggs in the fridge that needed to be used. They were the kind from the mega mart….nothing I would really want to eat as just plain eggs. Some heavy cream and a new box of Big Tree Farms Palm Sugar rounded out the recipe. I didn’t really measure anything. I just toppled all the ingredients into a mixing bowl and whizzed. 6 eggs, enough cream/milk to thin it out. Palm sugar to taste and some vanilla. Popped it in the cooker for about 35-40 minutes until puffed and golden. Hit the spot. The palm sugar melted and became dark and golden…just oozing from the eggy custard. I sprinkled the top with some extra palm sugar for that crusty sweet top. Should have nabbed a pic of it. I didn’t. I just ate it. At the last minute I sprinkled some dark chocolate shavings on top. The cheesemonger requested more chocolate next time. I was just looking for some sweet, eggy bread goodness. And I found it.