6 servings
4 eggs, slightly beaten
⅓ cup sugar
¼ teaspoon salt
3 cups hot milk
1 teaspoon vanilla
Nutmeg, as desired
Combine eggs, sugar, and salt. Stir in the milk gradually. Add vanilla.
Pour into custard cups. Sprinkle with nutmeg. Set cups in a pan of hot water.
Bake at 325° F. (slow oven) 30 to 40 minutes, or until the tip of a knife inserted in the center comes out clean.
Raisin-nut bread pudding
6 servings
2 cups milk
1 tablespoon butter or margarine
¼ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
2 egg yolks, slightly beaten
4 slices bread, cut in 1-inch cubes
½ cup raisins
½ cup slivered almonds
2 egg whites
¼ teaspoon salt
Heat milk. Stir in fat, sugar, cinnamon, nutmeg, and vanilla.
Stir a little of the milk mixture into egg yolks; then stir yolks into rest of milk mixture. Add bread cubes, raisins, and half the nuts.