4 eggs or 6 yolks
1/3 c. sugar
1/4 tsp. salt
3 c. milk or half and half
1 1/2 tsp. vanilla
nutmeg

Beat eggs on high for 1/2 minute. Add sugar and salt to eggs. Continue beating on high for 1/2 minute. Stir in milk and vanilla on low for 1 minute. Pour custard into buttered custard cups or 1-quart buttered casserole dish. Sprinkle with nutmeg. Set cups or casserole in shallow pan. Add water, enough for 1/2-inch depth.

Bake at 300°F for 1 hour or until knife inserted in center comes out clean.

Makes 6 to 8 custard cups.