3 slightly beaten eggs
1/4 c. sugar
1/4 tsp. salt
2 c. milk, scalded
1/2 tsp. vanilla
Nutmeg

Combine eggs, sugar, and salt; slowly add milk and vanilla. Pour into 6 (5 oz.) custard cups; sprinkle with nutmeg. Bake in pan of hot water in slow 325 degree oven until mixture doesn't adhere to knife, about 40 to 45 minutes. Serve warm or chill and serve cold. Makes 6 servings.

CARAMEL TRIM:

Melt 1/2 cup sugar in a heavy skillet over low heat until caramelized, stirring constantly. Remove from heat. Immediately drizzle syrup over Baked Custard to make a free-hand design. The syrup will harden into crackly candy.