Egg Custard

Basic Baked Egg Custard Recipe

3 cups milk
4 EGGS
1/2 cup sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
ground nutmeg OR cinnamon, OPTIONAL

HEAT oven to 350°F. HEAT milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs, sugar, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk.

PLACE six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. POUR egg mixture into cups, dividing evenly. SPRINKLE with nutmeg, if desired.

PLACE pan on rack in the center of a 350°F oven; pour very hot water into the pan (hot-water bath) to within 1/2 inch of top of cups. BAKE until knife inserted near center comes out clean, 25 to 30 minutes; centers will still be soft. REMOVE cups from water bath at once. COOL on wire rack 5 to 10 minutes. SERVE warm or refrigerate until cold.