Egg Custard goes back as far as my memory does. It is one of those comfort foods of childhood though I have realized as an adult that it is really a Lancaster County thing. That is really too bad! It should be a world wide thing! So easy, few ingredients, easy to digest and just plain good.
In my early married days I would make these and Werner would complain that he did not like nutmeg. Being the good wife I would make a batch and leave several plain for him. One day I checked the fridge to find all of the plain ones taking up space and not a single nutmeg laced one. I tracked Werner down to ask why and miracles of miracles he now likes the nutmeg ones.
All that to say, these are really yummy. Serve with whatever fruit is in season. Allow the time to chill and if you want to notch it up a bit substitute 1/2 cup of the milk with cream. But then again. I love cream.
Photo credit: Jenna Strawbridge