Egg Custard



large eggs
cup sugar
teaspoon salt
4 1/2
cups milk
teaspoon pure vanilla extract
teaspoon freshly grated nutmeg



Preheat the oven to 350 degrees.  In a large bowl, beat the eggs.  Add the sugar and salt and stir until dissolved.  Stir in the milk, vanilla and nutmeg.  Strain the mixture and pour it into twelve 4-ounce custard cups.


Set the cups in a large roasting pan and place in the oven.  Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set.  Remove from the water bath when cool enough to handle.  Serve warm, at room temperature or chilled. 


Serves 12.