Cup Custards
1 quart milk scalded
3 tablespoons sugar
3 Eggs
Nutmeg
Pinch salt
Beat eggs with sugar and gradually add the milk and salt. Blend the milk with the beaten eggs thoroughly, and pour into the custard cups. One quart of milk quantity will make eight cups of custard. Add a few gratings of nutmeg onto the top of each cup of the dessert. Put the custard bowls into pan of warm water and bake them in oven of about 240 to 325 degrees F for about 30 minutes. When the tops of the custard puff up and are delicately brown color, they are done. This is the delicate dessert for the whole family.
THE DESSERT WAS CONSIDERED AS SAFE RECIPE FOR TODDLERS AND CHILDREN IF THERE WAS NO NUTMEG USED- ONLY PLANE CUSTARD, WITHOUT SPICES WE USED TO HAVE AS CHILDREN IN OUR FAMILY.