Today was a day I have imagined for many years.
When I was a child my Aunt Mary lived just up the hill from us. She still cooked on a wood burning stove and almost always was making or had just made custard to use up the many eggs their chickens produced daily. The smell was heavenly! I always wished I had asked for the recipe before she died, but I later found this recipe in an old 1975 church compilation recipe book that tastes much how I remember her custard tasting.
During a time in my single years that I lived alone I could never use up a gallon of milk before it would turn, so every Saturday morning I would make custard that would bake as I did laundry and other chores, beautifully steaming up the kitchen windows and making my apartment smell like Aunt Mary’s kitchen. And I dreamed of the day that I would have little ones for whom to make custard.
Along came Eli, with his milk allergy in tow. I have thought for a while of making the custard with goat’s milk, but he really dislikes eggs and I don’t like goat’s milk so I was afraid it would go to waste. But today it is raining and chilly… a perfect day for custard, so I decided to make half a recipe.
There are only four ingredients: sugar, eggs, milk and salt.
The most time consuming part is to scald the milk first. This is difficult for me as I tend to get distracted and then it boild over. Thankfully that didn’t happen today.
Slowly mix the hot milk into the egg mixture a little at a time so that the eggs don’t cook with the addition of the hot milk.
Bake in a bain marie for about 40 minutes.
Will he like it?
Yes! And actually I do too. The goaty flavor of the milk is quite tamed by the addition of the other ingredients.
Fall is now truely here. Let there be custard!