3 eggs
2 c. milk
1/3 c. sugar
1/2 tsp. vanilla
1/8 tsp. nutmeg
Dash of salt
5 lg. canned peach halves, drained
1/2 c. heavy cream, whipped
1 tbsp. currant jelly

Preheat oven to 350°F. In medium bowl, whisk eggs with milk, sugar, vanilla, nutmeg and salt until blended, not frothy. Pour 2/3 cup custard mixture into each of 5 baking dishes (6 oz. size). Place peach half in center. Place on a rack set in a baking pan filled with 1 inch water.

Bake 1 hour 15 minutes or until a knife inserted in custard comes out clean. Cool 20 minutes.

Decorate center of each peach half with a mound of whipped cream. Top with a bit of currant jelly.

Makes 5.