4 tbsp. butter
3/4 c. brown sugar
1/4 tsp. salt
1 3/4 c. milk, scalded
3 beaten egg yolks
1 tsp. vanilla
3 egg whites, stiffly beaten
1/3 c. chopped walnuts

Cream together the butter, brown sugar, and salt until light and fluffy. Gradually stir the hot milk into the beaten egg yolks, stir in vanilla. Add to the creamed mixture, blending thoroughly. Fold into beaten egg whites. Set 8 (5 ounce) custard cups in a shallow baking pan, pour custard mixture into the cups, top with walnuts.

Place in oven, pour hot water into the pan around the custard cups, about 1 inch deep. Bake in a slow oven (325 degrees) for 45 minutes, or until a knife inserted just off center comes out clean. Serves 8.