So, here we are - living in the country. It's cold outside. So, what do you do with your time???
Well, I started out the day baking some egg custard. Ever you ever had real home baked custard from your own eggs? To die for!
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| Gus and Greta |
Here's Gus and Greta. They're Brahman Cochin chickens. Gus is a great rooster. He's very attentive & always shows Greta where the best tidbits are. I can just walk in the cage & pick him up. Greta isn't as easy to catch, but both are sweet birds with a nice temperment.
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| Hexter and Sissy |
Now, my girls don't mind sharing their eggs with me. I make sure I give them treats & I talk to them. And they have their own nests (although Sissy and Missy argue over who's turn it is to use the one nest & NEVER use the other one).
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| Hexter |
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| Rhode Island Red chicks |
But anyway, back to the custard. I use my old copy of "The New Cook Book" from Better Homes and Gardens. You remember that cookbook? The white & red checked one? It's my go-to cookbook.
Here's the recipe for egg custard (flan). Page 254. I skip the step for making caramel.
Individual Flans
Prep time 25 minutes Bake 30 minutes
Oven 325F Makes 4 servings
3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
Ground nutmeg to taste
Combine eggs, milk, sugar and vanilla. Beat until well combined but not foamy.
Place custard cups in a 2-quart square baking dish. Divide egg mixture among 4 custard cups. Sprinkle with nutmeg.
Place baking dish on oven rack. Pour boiling water into the baking dish to a depth of 1 inch. Bake at 325F for 30 - 45 minutes, or until a knife inserted in the center of each flan comes out clean.
At this time of year, I have to worry about my fresh eggs getting frozen. If I don't have a hen who's being broody... I get frozen eggs. Not a problem. I just bring them in the house, clean them off as usual and then boil them. They boil up just fine. And who can resist a freshly boiled egg???
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