1 2/3 c. milk, scalded
3 eggs
4 tbsp. sugar
1/4 tsp. salt
1/2 tsp. vanilla
Dash nutmeg

1. To scald milk, heat in a heat resistant, non metallic measuring cup for 3-4 minutes on full power, or until tiny bubbles appear around the edges of the cup.

2. Beat eggs slightly. Add sugar, salt and vanilla. Slowly add milk. Divide custard among 5 glass custard cups or use heat resistant, nonmetallic coffee cups. Place custard dishes in a circle on the outer edge of the turntable.

3. Heat, uncovered, on roast for 5-5 1/2 minutes or until custard just begins to boil. Center will become firm during standing time. Chill several hours before serving. Serves 5.