One night I came in from chores with a full egg basket in one hand and a bucket of milk in the other. Mom said, "With all that fresh milk and those eggs you should be making lots of custards." I replied that I didn't even know HOW to make custard. Giving her head a little bit of a shake, she got up, went to my cookbook shelves, took out three or four books and sat back down at the kitchen table to come up with a custard recipe.
The following is the recipe she wrote down for me that night long ago and one I've made many, many times since. When we tasted it for the first time and everyone pronounced it a for-sure keeper, I asked her what we should call it. She said, "Well, it's just plain, good custard." So here's the recipe in case you've ever got an abundance of eggs and milk and want to give it a try. It's simple, easy to mix up and will be on our table this dark, wintry night as a smooth, wholesome bit of a dessert.
PLAIN GOOD CUSTARD
1/4 cup honey
1/4 teaspoon salt
2 cups milk (scalded)
1 teaspoon vanilla or almond extract
Titch of ground nutmeg (optional)
Beat eggs, honey and salt with rotary beater. Slowly beat in slightly cooled milk and extract. Set 6 custard cups in a shallow pan with 1" of hot water in it. Pour custard into cups and lightly sprinkle with ground nutmeg, if desired. Bake at 325° for 45 minutes.
I've always used honey as the sweetener but I don't think sugar would do terrible/awful/bad things to it. And I love the flavor of almond so usually use the almond extract. You can serve it plain or with berries or (as in my case this year, some of my one batch of runny) jam on top.