Custard

The other day I started looking at custard receipes, and I've come to the conclusion that beating eggs, milk, sugar, and vanilla together and baking the result will pretty much invariably give you custard. I used to buy evaporated milk especially for making custard to the receipe in my toaster oven cookbook, but after making a perfectly acceptable custard last night from skim milk, I'm not going to bother. Here, then, is Kivrin's Really Really Easy Custard For People With Bare Cupboards And No Patience For Separating Eggs.

Now edited for improved comprehensibility!

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