Also, I love custard. So when it occurred to me that a custard has the same basic ingredients as an omelette, it made perfect sense to eat it for breakfast. I had some blueberries and peaches to use up before they went bad. The rest is history.
- 6 eggs
- 4 cups whole milk
- 1 tsp vanilla
- 1/4 cup honey
- pinch or two of salt
- cinnamon, nutmeg, clove, & grated ginger, to taste
- a small peach, sliced (too lazy to peel it, so on that fuzzy peel stayed)
- 1/4 cup blueberries
- 3/4 cup walnuts
- Preheat oven to 325°.
- Start boiling water.
- Scald milk. Add honey, spices, and salt, and let cool a bit.
- Beat eggs.
- Slowly add milk mixture to eggs. Stir in vanilla.
- Pour into a 1.5-quart casserole dish.
- Add fruit. (It will float to the top. You could try to put the fruit on the bottom and then add the egg-milk mixture, but my guess is it will float up to the top either way.)
- Place in larger baking dish and slide into the oven. Add boiled water to the larger dish. (This is easier done once both are in the oven, I happen to know.)
- While it's baking, mix together walnuts with a large spoonful of honey, salt, cinnamon, nutmeg, & clove (to taste). I like to make my nut toppings extra salty.
- Once the top of the custard is firm enough to bear the weight of that much deliciousness, sprinkle the walnut topping on top.
- Continue to bake until a knife can be inserted and come out clean. (About an hour total.)
Eat this joyfully, with coffee.