So lately we have been getting about 15 to 20 eggs a day but not a lot of buyers. We have been trying to give them away plus incubate them but still the excess is close to having to invest in another refridgerator just for eggs. In talking to a friend that has homestead for years upon years now she introduced me to egg custard. Now this reciepe can be found on many websites but I did not really pay attention to the directions besides oven temp and cook time.
I used three cups of soy milk (my kids love soy milk better than regular), 6 eggs, teaspoon of vanilla, and a little over a cup of splenda (again my kids love it better than regular sugar). I preheated the oven to 350 and put the mixture in silicone cupcake cups. There was way more mixture left over so I cooked it in the microwave for about 10 to 15 minutes on 50% power.
Now that the cooking was done it was time to introduce it to the family, the kids loved it. However, I knew the pickiest eater still had to taste, my mother, and she also loved it. How awesome it is that, besides my dad he is strictly a steak and potatoes kinda guy. I am just so happy it all worked out.
Let me know what other ingedients you use in eggs custards.