4 or 5 eggs
1/4 tsp. salt
1/3 or 1/2 c. sugar
1 tsp. vanilla
3 c. milk
Cinnamon or nutmeg for top

Beat eggs slightly. Beat in rest of ingredients, using the larger amount of sugar if you like sweet custards. Pour mixture into about 8 thin oven-proof custard cups. Sprinkle with spices. Place cups in skillet or deep frying pan with tight fitting cover. Pour hot water into pan, bringing water level even with custard. Bring water to full boil. Turn off heat; let pan stayed covered.

Let stand covered about 8 or 9 minutes or until knife inserted in center comes out clean. Remove from hot water. Cool and chill.