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4 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt, optional
3 cups milk, heated until very hot
Ground nutmeg or cinnamon, optional

1. In a medium bowl, beat together the eggs, sugar, vanilla and salt, if desired, until well blended. Stir in the milk.
2. Place 6 lightly greased 6-ounce custard cups or a lightly greased 1 1/2-quart casserole in a large baking pan.
3. Pour the egg mixture into the cups or casserole. Sprinkle with the nutmeg, if desired.
4. Place the pan on the middle rack in a preheated 350º F oven.
5. Pour very hot water into the pan to within 1/2 inch of the top of the custards (This water bath, also called a bain marie, promotes even cooking.)
6. Bake until a knife inserted near the center comes out clean, about 25 to 30 minutes for the cups or about 35 to 40 minutes for the casserole. (Time the baking carefully. Too long a baking time will curdle the custard. Too short a time will prevent the custard from setting).
7. Remove the cups or casserole promptly from the hot water.
8. Cool on a wire rack about 5 to 10 minutes.
9. Serve warm or refrigerate to serve chilled.

Makes 6 servings.

Recipe provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).