Custard

 Back in the good old days when Granny milked two or three cows and we had to invent ways to use up the milk she sent over, custard was on the menu a lot.  The challenge was always to make it as wonderfully good as she did; creamy smooth with no curdling.  This meant that it had to be beaten just right, and poured into a pan that was set into another pan of hot water. The said hot water would usually slosh as one pushed the oven rack into the oven, and a great cloud of dusty steam would pouf out, but it was all part of the experience.  The biggest obstacle was the fact that Granny used no recipe.  This many eggs in the carton?  OK, then I'll use about this much milk...and it was always yummy.  It took a lot of phone calls and consultations to work it out to this, and sometimes, when Len or one of the kids tastes the first spooful, closes their eyes and say, "Just like Granny used to make!" then it is all worth the effort.

Custard

4 c milk                               Scald (microwave is great for this job) Just hot                                                                                                                      .                                                      enough so that a skin forms on top of the milk

7 eggs                                  Beat until frothy while milk is scalding

½ to 2/3 c sugar                  Add to eggs ½ tsp vanilla

Pour the hot milk into the baking pan, and pour the sugar egg mixture into that.  Stir gently, set into hot water, and bake at 300-325oF until it is set. If a butter knife inserted into the center comes out clean, not milky, consider it done.