Homesteaders often find themselves with an overabundance of eggs, particularly during the peak laying seasons.

This surplus presents a wonderful opportunity to explore various culinary creations, with custard being a classic choice. Custard, a dish made with a mixture of eggs, milk or cream, and sugar, has a rich history dating back to ancient Rome. The Romans were among the first to realize the thickening power of eggs when combined with milk and heat. Custard recipes evolved over centuries, with medieval European cooks perfecting both sweet and savory versions, often used as fillings for pastries and tarts. By the Renaissance, custard had become a staple in European cuisine, appreciated for its creamy texture and versatility. Today, whether enjoyed as a simple dessert, a filling for pastries, or a base for quiches, custard remains a testament to the timeless appeal of combining fresh, wholesome ingredients—an ideal way to make the most of the eggs from your homestead.

---

Homestead Custard

Ingredients:

• 4 large eggs

• 2 cups whole milk

• 1/2 cup sugar

• 1 teaspoon vanilla extract

• Nutmeg (optional, for sprinkling)

Instructions:

1. Preheat your oven to 325°F (163°C).

2. In a bowl, whisk together the eggs, milk, sugar, and vanilla until well combined.

3. Pour the mixture into a baking dish or individual ramekins.

4. Place the baking dish or ramekins in a larger pan and fill the pan with hot water halfway up the sides of the custard dish.

5. Bake for 45-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.

6. Let cool to room temperature, then chill in the refrigerator.

7. Sprinkle with nutmeg before serving if desired.

Check out the Homestead Bloghop at https://www.ridgehavenhomestead.com/homestead-blog-hop-503/