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Day 159: An Over-Abundance

With the lengthening of the days, our laying hens have gone into overdrive. During the deepest, darkest of the winter we were averaging five eggs a week. Now they're blessing us with about a half dozen per day.

We built up to about five dozen, and I was running out of room to store them. Twenty were put into a pot for deviled eggs.

My daughter also whipped up an egg custard, which was really good and extremely easy to make. The recipe made two pie tins full, one of which was eaten while it was still warm. The second is calling to me as we speak from the refrigerator. It's delicious cold too.

Egg Custard
4 eggs
4 cups milk (low fat is OK, but whole milk gives it a richer texture. We use whole milk.)
1/4 teaspoon salt
4 tablespoons sugar
1 tablespoon vanilla extract

Beat all ingredients together in a bowl. The egg must be fully incorporated into the milk. Traditionally custard is baked in individual ramekins, and this recipe would need 12. Since we have a grand total of 2 ramekins, we baked it in two pie tins instead.

Put ramekins or pie tins in a water bath. Bake at 325 degrees, 40 minutes for ramekins and 55 minutes for pie tins.

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