4 c. milk
5 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
Nutmeg

Scald milk and cool somewhat. Beat eggs slightly until you can take some in a spoon. Add sugar and salt and mix well. Add milk and vanilla and stir until dissolved. Pour into baking dish or individual custard cups. Sprinkle top with nutmeg in a slow oven at 300 degrees until a silver knife inserted in middle comes out clean (about 45 minutes). Cool.

WARNING: Custard baked at too high a temperature will whey. So if you are sure your oven will remain at a constant temperature set custard container(s) in a pan of hot water and bake in a moderately slow oven (325 degrees).