2 c. milk
1/4 to 1/2 c. sugar
1/8 tsp. salt
3 egg yolks
1/2 tsp. vanilla
1/8 tsp. nutmeg (opt.)

Scald milk with sugar, salt and nutmeg. Pour over beaten yolks, add vanilla and pour custard into baking dish or individual molds. Place molds in pan of hot water in moderately slow oven until set. To test, insert silver knife or spoon. If custard does not adhere to it, it is ready to be removed from oven. Chill and serve.