Time and Temp


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• African daisies
• California Poppy
• Calendula
• Calla Lily
• Narcissus
• Lavander
• Ivy geranium
• Mexican Sage
• Pride of Madera
• Lantana
• Society garlic
• Wild geranium


• Baby arugula
• Onion and garlic greens
• Thyme
• Rhubarb
• Parsley
• Strawberries


Baked Custard – Using up All Those Eggs

Ingredients for simple baked custard for 12 desserts.

People with hens have to be creative to use all the eggs that their hens produce in the spring. This late winter and spring, I actually had an excess of eggs. And that was when only three hens were laying. While I love giving eggs to people who really appreciate the goodness of fresh eggs, I usually end up giving away the best of the best. Ones that are jumbo and don’t have blemishes. I end up with seconds. Doesn’t make sense. With only three hens, I’ll make an effort to use the eggs myself.

We use our eggs in all kinds of ways. We like egg salad sandwiches, deviled eggs, huevos rancheros, quiche, omelets, poached eggs, and eggs Florentine. I’m going to make a soufflé as soon as I get up the nerve.

Since we needed some comfort food after loosing Tulip, I went back to an old egg recipe for a dessert that turned out to be a hit at a recent potluck: baked custard. People my age have fond memories of Mom (the depression era kind) serving egg custard for dessert. Smooth, creamy, rich, topped with a mound of whipped cream, takes you back to a simpler time, before Ben and Jerry’s and chocolate mousse. This easy-to-make recipe is the basic kind. I didn’t get it off the internet (those were all altered with flavors and additions). This was out my old Better Homes and Garden “New Cookbook”. You remember, the one with the red plaid cover. Anyway, I tripled the recipe for the potluck but the one below is fine for 4 people. Double for 6-8 servings, and enjoy. Beware, some people may want seconds.



  • 4 eggs
  • 2 cups whole milk
  • ½ cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • Ground nutmeg (optional)


Baked custard for 8.

In a medium bowl, lightly beat eggs. Stir in milk, vanilla, and salt. Place one-1 quart casserole or six 6-ounce custard cups in a 13x9x2 inch baking pan on an oven rack. Pour custard mixture among the custard cups. Sprinkle with nutmeg.

Pour boiling water into the pan around the casserole or custard cups to a depth of 1 inch. Bake at 325º until firm and a knife, inserted near center comes out clean. Serve warm or chilled.

To unmold chilled individual custard, first loosen edges with a spatula or knife; slip point of knife down sides to let air in. Invert onto a serving plate. Top with whipped cream if you wish.


4 comments to Baked Custard – Using up All Those Eggs

  • Carol

    If you have rhubarb out there, I can heartily recommend a one-crust rhubarb custard pie! I made one last Saturday and absolutely loved it.
    Love watching The Girls when I need a break from work. Thanks!

  • Lee

    Yes, I do grow rhubarb and the combination with custard sounds delicious. Can I get the recipe online? Glad you enjoy the “Girls”. They are getting along so well, just the three of them, but know I will have to add a couple pullets to my little flock. Then there will be all kinds of excitement!

  • BG

    Do you have an estimate on how long to cook the custard?

  • Lee

    Yes, I should have put that in the recipe. It took about 50 minutes for this recipe for 4 eggs to bake. More if you double or triple the recipe. You can tell it is done when you gently shake the pan and it no longer “jiggles” or appears runny. Hope you like it!

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