Great-Grandma's Custard

Ingredients:

3 C Whole Milk
4 Eggs
2/3 C Sugar
1/2 t Cinnamon
1/8 t Salt
1 T Vanilla Extract

Directions:

Preheat oven to 350 degrees F.

Note: When adding milk to other ingredients, stir, don't whisk. Create as few bubbles as possible.

In a heavy-bottomed medium saucepan over medium heat, scald milk by heating until just before the milk starts to bubble, stirring frequently.

Remove from heat and allow to cool a little.

In a large bowl, whisk together eggs, sugar, cinnamon, salt and vanilla.

Slowly stir milk into egg mixture.

Pour into small custard cups or ramekins.

Place filled cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2-inch of tops of cups. Be careful not to get any water in the custard mixture.

Bake about 30-45 minutes or until knife inserted halfway between center and edge comes out clean.

Remove cups from water. Cool about 30 minutes.

Serve completely cold.

Cover leftover cups with plastic wrap.

Custard Pie: To make as a pie, prepare as directed but pour into unbaked pie shell and then bake until done.

Yield: About 8 Servings

Kefir Fermented Bread

Ingredients:

4 C Flour (Whole Wheat, All-Purpose, Bread Flour, Spelt Flour, Rye Flour or a combination)
1/2 T Fine Sea Salt
2 T Honey
2 C Homemade Full-Fat Milk Kefir

Directions:

In a large bowl, mix together flour and salt.

Pour in honey and 1 1/2 C of milk kefir. Add flour. Stir together using a sturdy wooden spoon until dough is sticky but pulls away from the sides of the bowl. Add more milk kefir as needed.

On a well-floured work surface, knead dough 5-10 minutes or until soft and smooth, adding more flour as necessary.

Transfer to an oiled bowl. Cover tightly with plastic wrap and leave on counter to ferment 12-24 hours.

Punch down dough. Spray a standard-size loaf pan with non-stick spray. Place dough in greased loaf pan.

Allow to rise in a warm place (or use "proof" setting on oven) until center of dough reaches the top of the loaf pan.

Prehead oven to 350 degrees F. Bake for 45-50 minutes or until done.

Remove immediately from loaf pan and allow to cool completely on cooling rack before slicing.

* Adapted from https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/simple-milk-kefir-yeast-bread/