Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 larges | Egg yolks (or 6 yolks AND 2 whole eggs) |
| ½ cup | Sugar (or to taste) |
| ½ teaspoon | Salt |
| 4 cups | Milk |
| \N \N | Nutmeg, grated |
Sprinkle salt over egg yolks; beat thoroughly. In separate bowl, add sugar to milk (to taste, should be a little sweeter than finished custard). Add milk to eggs, mix thoroughly.
Ladle mixture into custard cups and sprinkle tops with nutmeg. Place cups in a pan filled with 1 inch of water; bake at 350 degrees F.
about 45 minutes (test middles with toothpick). If water begins to boil, drop the oven temperature.
(Use egg whites for Angel Food Cake.)