Baked Custard II

Directions

1. Beat eggs.
2. Add sugar, salt and milk.
3. Beat well, then add water and vanilla.
4. Pour into custard cups rinsed in cold water.
5. Sprinkle tops with nutmeg.
6. Set cups in pan half filled with hot water.
7. Bake in a moderate oven (350f) until firm or until an inserted knife comes out clean.
8. Soft custard variation: beat eggs.
9. Add sugar, salt and milk, beat well, then add water.
10. Cook over boiling water until custard coats a metal spoon, stirring constantly.
11. Remove from heat at once, add vanilla and cool.
12. Caramel custard variation: increase the sugar to 4 1/2 cups (2 1/2 pounds).
13. Caramelize the sugar and dissolve caramel in the boiling water.
14. Beat eggs, add milk, caramel syrup and flavoring.
15. Then proceed as for baked or soft custard.