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1
Preheat oven to 325F.
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2
Beat eggs lightly with sugar, salt, and vanilla; gradually stir in hot milk.
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3
Pour into 10 custard cups (buttered if you want to unmold custards) or a 2-quart baking dish.
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4
Sprinkle with nutmeg, set in a large shallow pan, and pour in warm water to a depth of 1.
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5
Bake, uncovered, about 1 hour until a knife inserted midway between center and rim comes out clean.
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6
Remove custards from water bath and cool to room temperature.
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7
Chill slightly before serving.
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8
VARIATIONS
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9
Egg Yolk Custard: Prepare as directed, using 2 egg yolks for each whole egg.
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10
Per serving (whole milk): 175 C, 285 mg CH, 110 mg S*
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11
Vanilla Bean Custard: Prepare as directed, substituting a 2 piece vanilla bean for the extract; heat bean in milk as it scalds; remove before mixing milk into eggs.
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12
Nutritional count same as basic recipe.
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13
Butterscotch Custard: Prepare as directed, using light brown sugar and half-and-half cream.
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14
Per serving: 215 C, 170 mg CH, 130 mg S*
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15
Chocolate Custard: Prepare as directed, omitting nutmeg, melting 2 (1-ounce) grated squares unsweetened chocolate in scalding milk.
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16
Per serving: 180 C, 150 mg CH, 135 mg S*
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17
For a richer custard, use half-and-half cream.
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18
Per serving: 245 C, 170 mg CH, 130 mg S*
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19
Creme Caramel: Mix custard as directed.
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20
Spoon about 1 tablespoon caramelized sugar into each custard cup, add custard, and bake as directed.
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21
Chill, then unmold by dipping custards quickly in warm water and inverting.
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22
Per serving: 200 C, 150 mg CH, 135 mg S*
