Baked Eggy Custard ✔+

From: Betty Crocker

• 3 large eggs, slightly beaten
• 1/3 C sugar
• 1 teaspoon vanilla
• dash of salt
• 2 1/2 cups very warm milk (120° F to 130° F)
• Ground Nutmeg

Heat oven to 350°F.

In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.

Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups 

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. 

Eat it warm, or chilled