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Baked Custard

3 slightly beaten eggs
1/4 cup sugar
1/4 teaspoons salt
2 cups milk, scalded
1/2 to 1 teaspoon vanilla

Combine eggs, sugar, and salt. Slowly stir in slightly cooled milk and vanilla. Set six 5-ounce custard cups* in shallow pan on oven rack. Pour hot water around them, 1 inch deep. Pour in custard. Bake in slow oven (325 degrees) 40 to 45 minutes or until knife inserted off-center comes out clean. Serve warm or chilled. To unmold chilled cup custard, first loosen edge; then slip point of knife down side to let air in. Invert. *For one large custard, bake in a 1-quart casserole about 60 minutes or till done.

Caramel Custard: Melt 12 caramels in ¼ cup milk in top of double boiler over boiling water, stirring occasionally. Divide sauce among six 5-ounce custard cups. Prepare custard as above; pour over sauce; bake. Serve warm in cups; or chill, unmold.

Note:
I sprinkle nutmeg over top of custard before serving.
Source: Better Homes and Garden New Cookbook ~ page 191
Thanks, Joan, San Antonio, Texas

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