CUP CUSTARD
2 cups Carnation Milk
2 cups water
5 eggs
½ cup sugar
½ tsp. salt
1 tsp. vanilla
Scald Carnation and water; beat eggs slightly, add sugar, salt, vanilla and scalded milk. Pour into individual buttered custard cups, set in a pan of hot water. Sprinkle with nutmeg, and bake in a slow (225°F) oven until a knife inserted in the center comes out clean. Requires about 40 minutes. Serves 8.
CARNATION MAKES SMOOTH SAUCES