3 tbsp. sugar
1/4 tsp. salt
1/4 nutmeg
3 eggs, beaten
1 1/2 c. milk
1 tsp. almond extract

Stir salt, egg, sugar into beaten egg; set aside. Pour milk into 1- quart microproof casserole. Cook on HIGH 3 to 3 1/2 minutes, until hot.

Stir egg mixture into hot milk. Stir in almond extract. Cook on 50%, 8-14 minutes, or until set. Rotate dish 1/2 turn if custard seems to be rising unevenly. Let stand 5 minutes. Serves 5-6.