Baked Custard By Paula Weed
3 eggs
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. In a medium bowl, lightly beat the eggs. Stir in the sugar and salt, then gradually mix in the milk and vanilla; beat well.
2. Place a 1-quart (1-liter) baking dish in a 9″ x 13″ (23 cm x 33 cm) baking pan.
3. Pour the custard mixture into the baking dish. Sprinkle the cinnamon and nutmeg on top of the custard.
4. Carefully pour hot tap water 1″ (2.5 cm) deep into the baking pan.
5. Bake at 325° F (160° C) for 50–60 minutes. (The custard is done when the tip of a tableknife inserted in the center comes out clean.) 6. Carefully remove the baking dish from the pan; let cool on a wire rack. Serve the custard warm or chilled in small bowls. Serves 4.
