Imbolc Baked Custard :3

With Imbolc coming up on our heels, here's a yummy recipe!

The word "Imbolc" comes in part from the phrase "ewe's milk," so dairy products become a big part of February celebrations. For our ancestors, this time of year was hard - the winter stores were running low and there were no fresh crops. The livestock was typically preparing for birth, and the lambing season would begin soon. At that time, the ewes came into milk, and once milk arrived, you knew your family would have a source of food again. Sheep's milk is highly nutritious, and sheep were considered a dairy animal long before cattle.

If you have eggs, then you've got the makings of custard, a perfect dairy dessert.

Prep Time: 20 minutes

Cook Time: 1 hour, 00 minutes

Ingredients: 4 eggs, 3 C. milk, 1/2 C. sugar, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cinnamon, 1/2 tsp. vanilla extract, A pinch of salt

Preparation:

Preheat your oven to 350.

Combine all the ingredients into the bowl of a food processor, and blend for about 15 seconds, or until well mixed.

Pour custard mix into ramekins or custard cups.

Place the ramekins into a baking dish, and fill the dish with hot water up to a depth of about ¾".

Bake the custards for one hour.
**Note: If you don't have a food processor, you can use a hand mixer; it just takes a little bit longer to get everything mixed up.