Ingredients
3 cups milk

4 Nellie's Nest Cage Free Eggs

1/2 cup sugar

1-1/2 tsp. vanilla

1/4 tsp. salt

Ground nutmeg OR cinnamon, OPTIONAL


Directions

1. Heat oven to 350°F. Heat milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk.
2. Place six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. Pour egg mixture into cups, dividing evenly. Sprinkle with nutmeg, if desired.
3. Place pan on rack in the center of a 350°F oven; pour very hot water into the pan (*see below: Hot-Water Bath) to within 1/2 inch of top of cups. Bake until knife inserted near center comes out clean, 25 to 30 minutes; center will still be soft. Remove cups from water bath at once; cool on wire rack 5 to 10 minutes. Serve warm or refrigerate until cold.

*Hot-Water Bath: Insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't over cook before the center is done. Very hot tap water will do.

Nutrition Information
per serving

calories: 177
total fat: 6g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 134mg
sodium: 202mg
carbohydrates: 23g
dietary fiber: 0g
protein: 8g
vitamin A: 411.8IU
vitamin D: 87.1IU
folate: 21.8mcg
calcium: 165.4mg
iron: .6mg
choline: 103.7mg
 
Serve custard by itself, or try it with fresh fruit, your favorite preserves, maple syrup or caramel sauce.

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.