CUSTARD:

2 c. evaporated milk
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. nutmeg
4 egg yolks
8 tsp. jam (any flavor)

MERINGUE TOPPING:

4 egg whites
Pinch of salt
1/4 tsp. cream of tartar
1/4 c. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees.

To make custard: Combine all ingredients except jam. Beat well and pour into individual custard cups. Stand in a pan of hot water in oven. Bake 45 minutes to 1 hour, or until knife inserted near center of custard comes out clean. Remove custards from oven and spread surface with jam.

MERINGUE: Beat egg whites until frothy. Add salt and cream of tartar. Whip until stiff. Beat in sugar and vanilla. Beat until foam peaks. Cover pudding with meringue, being sure to seal around the edges. Bake 10 to 15 minutes until meringue is delicately browned.