What to do with a dozen eggs that are about to spoil...

Why make custard of course!!!
Yummy yummy in my tummy...
Egg custard is one of my all time favorite desserts. When I think about my favorite childhood foods my mother made, egg custard and fridge cleaning meat balls are the top of my list.
They are also both really good and they both use up things that could be getting close to going bad or just help get rid of all those jars and bottles in the fridge that have less then a cup of contents in them.
Right now I'm in the process of waiting for my custard to cook. i took little peanut's swing into the kitchen and taught him how to mix the custard. hopefully he will grow to love baking as much as I do and i will have a little buddy to help me bake.
We went over the basics. how to crack and egg, settings of a mixer, how to measure....He might only be coming on three months old but it's never to early to start teaching. He also seemed to enjoy it as he sat very nicely in his swing and watched. He only got cranky when we got to the point of cleaning up...but who can blame him..no one likes cleaning.
Just in case you're looking for one, here's an easy custard recipe.

Egg Custard

8 eggs
1 cup sugar
4 cups milk
1 tablespoon Vanilla
1/2 teaspoon Salt
Nutmeg to garnish ( I actually used a gingerbread mix my mom gave me. We'll see how that turns out)
I also like to sprinkle brown sugar on the bottom of the pan. I'm not sure if this is something my mother used to do or I just started it on my own.

• Heat oven to 375
• Beat the eggs, add the sugar, salt and vanilla. beat a couple minutes on medium high. Then turn beaters to low and add milk.
• Put the custard into custard dishes, a pie plate, casserole dish or what ever you wish to serve it in. I used a fancy pan...I think it's a torte pan.
• Sprinkle with nutmeg. Place a cookie sheet/bar sheet under the dishes/dish and fill with water once it's in the oven...I just find it easier that way you don't spill the water as you try to transfer. If your dish doesn't fit in a cookie sheet, try moving your second rack up to the level below the level you plan to cook your custard on. Slide the water sheet on that rack and custard on the one above it. 
• Cook at 375 for 60 minutes. (times is a rough estimate. time will very on dish type and oven calibration)

If you tap the dish and it ripples like water...it's not ready. If it moves as one, you've got yourself a cooked custard. You can also try the knife trick. Poke a knife in the middle. if it comes out clean custard is done. I just prefer the tapping. It gives me an idea how close to done it is if I don't want a dish filled with slash marks.