Ingredient:
- 4 eggs
- 1/2 cupful sugar
- 1/4 teaspoonful salt
- 1 quart milk
- 1 teaspoonful vanilla
- butter
- 1/8 teaspoonful nutmeg
1. Heat milk in top of double boiler.
2. Stir eggs,sugar and salt together (do not whip them if you wish a smooth custard) add milk, vanilla and blend evenly.
3. Pour into six buttered PYREX cups. Grate nutmeg over top and bake in a very slow oven. Or set cups in pan of hot water in oven. Bake 20 to 30 minutes. Custards are cooked when a knife inserted comes out clean, not milky.