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

Heat oven to 350 degrees. Heat milk in saucepan just until bubbles appear around the edge. Remove from heat. Beat eggs in medium size bowl just until they are blended. Stir in sugar and salt. Add hot milk very slowly, stirring constantly. Stir in vanilla. Pour into 1 1/2 quart baking dish. Set dish in large pan. Place on oven rack. If you like the flavor of nutmeg, you can sprinkle the top of your custard with ground nutmeg at this point.

Pour hot water into large pan until level of water is even with level of custard in baking dish. This is a most important step in baking custard. The water bath protects the custard during baking and helps to keep it from overcooking. You may have seen a baked custard in which the bottom portion was smooth and velvety and the top inch or so was full of tiny holes or bubbles. The levels of water and custard should be the same so all the custard is protected and this bubbly appearance will be avoided.

Bake 40 to 45 minutes or until a thin bladed knife inserted 1 inch from the edge comes out clean. The center will be soft but will set as the custard cools.