from Jennifer L.’s book, North Branch , MN
2 c. milk
1/2 c. sugar
1 tsp vanilla
1/4 tsp salt
ground nutmeg (optional)
In a medium bowl lightly beat eggs. Stir in milk, sugar, vanilla, and salt. Place one 1-qt casserole or six 6 oz custard cups in a 9×13 inch baking pan. Pour custard mixture into casserole or divide custard mixture among the custard cups. Sprinkle with nutmeg, if desired.
Pour boiling water into the ban around casserole dish or custartd cups to a depth of 1 inch. Bake 325° for 50-60 minutes for 1-qt casserole dish, 30-40 minutes for individual cups, or till knife inserted near center comes out clean. Serve warm or chilled.
To unmold chilled individual custards, first loosen edges with a spatula or knife; slip point of knife down sides to let air in. Invert onto a serving plate.
Submitted by: Jennifer L