4 cups (scant) scalded milk
4 eggs or 6 egg yolks
few gratings fresh nutmeg
1/2 cup sugar
1 tsp. vanilla
pinch of salt

Beat the egg slightly, stir in the sugar and the scalded milk slowly.

Note: To scald milk, heat (do not boil) until tiny bubbles form around edges of pan - 185-190°F).

Add vanilla and sugar, stirring until dissolved. Pour into Pyrex custard cups or a large baking dish; use a microplane to grate a little nutmeg over the top.

Set the custard cups into a large pan of hot water (water should reach a little less than halfway up the sides of the cups).

Bake in a 350°F oven until a thin knife inserted in the center of the custard comes out clean. Do not allow the water in the pan to boil; if it does, reduce temperature by 25 degrees.

Refrigerate custards until ready to serve. Serve cold.

4-6 servings.