¼ teaspoon salt
Few gratings nutmeg
Beat eggs slightly, add sugar and salt, pour on slowly scalded milk, strain in buttered mold, set in pan of hot water. Sprinkle with nutmeg and bake in slow oven until firm, which may be readily determined by running a silver knife through custard. If knife comes out clean, custard is done. During baking care must be taken that water surrounding mold does not reach boiling point or custard will whey. Always bear in mind that eggs and milk combination must be cooked at a low temperature. For cup custards allow three eggs to four cups milk; for large molded custard four or five eggs; if fewer eggs are used, custard is liable to crack when turned on a serving dish.
Baked Apple, Southern Style
6 choice apples
½ cup sugar
1 qt. milk
Salt
4 eggs