Baked Custard (plain)
6 yolks
2 whites
6 table-spoons powdered sugar
1 quart milk
Scald the milk. Beat the yolks and two whites together until light and creamy. Add the sugar to them and a little salt. Beat again. Pour the scalded milk over them slowly, stirring all the time. Strain into a buttered pudding-dish or into small cups. Sprinkle with nutmeg. Bake in a slow oven for forty minutes.