3 C. milk, heated until very warm
1½ tsp. vanilla
Nutmeg
Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top of custard.
Bake in preheated 350° F. oven until a knife inserted near center comes out clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled.
Variation: If desired 1 tablespoon raisins, fruit preserves, drained fruit cocktail, flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture.
RICE PUDDING
8 servings
Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name.