1 1/2 c. milk
1/3 c. sugar
3 eggs
1 tsp. vanilla
1 1/2 c. water
ground nutmeg

In 2 cup measure, combine milk and sugar. Cook, uncovered, on 100 percent power (high) for 3 to 5 minutes, or until steaming and foamy but not boiling (about 180 degrees). Stir once. Meanwhile, in a medium bowl, beat eggs. Gradually stir all of hot mixture into beaten eggs. Stir in vanilla. Arrange four (6 oz.) custard cups in 8 x 8 x 2 inch baking dish. Pour custard mixture into cups. In same 2 cup measure, heat water, uncovered, on high for 3 to 5 minutes. Pour boiling water into baking dish around custard cups.

Cook, uncovered, on high for 3 minutes. Give the dish a quarter-turn every minute. After 3 minutes, rotate custard cups so sides that were facing the center now face the edges. Cook, uncovered, on high for 1 to 3 minutes more, or until edges are set but center still quivers. After 1 minute, check or doneness every 15 seconds, turning custards as necessary. Remove each custard when done. Sprinkle with nutmeg. Let stand, uncovered, on wire rack at least 15 minutes. Serve warm or chilled. Serves 4.