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CUP CUSTARD 
2 cups milk
1/3-1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon pure vanilla
pinch nutmeg

Have ready 5 individual serving custard cups. Place in a shallow baking pan filled with tepid water.

Stir sugar and salt into milk. Over very low heat, bring milk to the scalding point until it just begins to form a thin skin. Do not boil milk.

Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.

Remove from heat.

Bake at 350F degrees until a knife inserted in center comes out nearly clean.

When cool, cover each cup with a thin coating of caramel. Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.

Submitted by: CM
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