1 qt. milk (1/2 c. evaporated milk), scalded
4 whole eggs or Egg Beaters
3/4 c. sugar
1 tsp. vanilla
1/8 tsp. salt
Nutmeg

Beat eggs slightly, add sugar and salt and stir constantly while adding scalded milk (I scald the milk in the microwave - takes about 6 minutes). Cook in a double boiler, stirring until mixture thickens and a coating forms on a wooden spoon, take about 5 1/2 minutes. Do not over cook. Remove from stove. Add vanilla and then strain the pudding into a deep bowl or dish. Sprinkle nutmeg on top. Cover and put into refrigerator, custard thickens as it cools. Keeps well in refrigerator for weeks!