Baked Custard Cups  

6 servings

• 2 1/2 cups 2% (or whole) milk, scalded *
• 3 eggs, slightly beaten (room temp)
• 1/3 cup sugar
•    dash salt
• 1 teaspoon (non alcohol) vanilla
•    nutmeg

Preheat oven to 350°.

Blend together the eggs, sugar, salt and vanilla. Gradually stir in the milk. Pour into 6 6-oz custard cups. Sprinkle with nutmeg (and perhaps a bit of cinnamon).

Put the cups into a 13x9x2-in baking dish. Pour hot water into the dish to within 1/2-in of tops of cups.

Bake at 350° about 45-60 minutes or until a knife inserted in the center of a cup comes out clean. Remove cups from water and cool on a rack. Serve chilled or room temperature.

* Scalding milk: The scalding process improves the density and formation of the custard. Pour milk into a saucepan and put on a medium heat. Heat and continue to stir frequently. The milk is heated enough to be considered scalded once small bubbles start to form around the edges of the pan. Do not allow the milk to start boiling! Remove pan from stove and allow milk to cool slightly. Milk will be ready to use when it has cooled to 110° (about 25 minutes).

Bon appetit!