Baked custard

Baked custard

3 large eggs
1/3 c. sugar
1 t. vanilla
dash of salt
2-1/2 cups very warm milk
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl beat together eggs, sugar, vanilla and salt with a wire wisk or fork.  Gradually stir in milk.  Pour into 6 six-ounce custard cups.  Sprinkle with nutmeg.

Place cups in a 9 x 13 inch pan on oven rack.  Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.  Remove cups from water.  Cool about 30 minutes.  Store covered in refrigerator.

Source: Betty Crocker