Lovely Custard with Brown Eggs

A very nice lady where Tom works had an abundance of little brown eggs the other day. In addition to their being pretty to look at, they also had lovely yellow yolks. I took one look and immediately thought custard.

The recipe is very simple; to make four ramekin servings, heat 2 c. milk and 1 t. vanilla to a simmer. Once it's had a chance to simmer a bit, remove it from the heat and then add the combination of  8 whisked egg yolks and 1/4 c. sugar. The heat will cook the eggs without curdling them. Pour into the ramekins and put into the fridge until they set up to the consistency you like. Enjoy!