Baked Custards

Ingredients

• 3 beaten eggs
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 teaspoon vanilla
• Ground nutmeg or cinnamon (optional)

Instructions

1. Combine eggs, milk, sugar, and vanilla. Beat till well combined but not foamy. Place four 6-ounce custard cups or one 3 1/2-cup soufflé dish in an 8x8x2-inch baking dish on an oven rack. Pour egg mixture into custard cups or dish. Sprinkle with nutmeg or cinnamon, if desired. Pour boiling water into the baking dish around custard cups or dish to a depth of 1 inch.
2. Bake in a 325° oven for 30 to 45 minutes for custard cups (50 to 60 minutes for dish) or till a knife inserted near the center or centers come out clean. Serve warm or chilled. If desired, loosen edges of individual custards with a spatula or knife, slipping point of spatula down sides to let air in; invert onto dessert plates.
3. Microwave directions: In a 4-cup measure micro-cook milk, sugar, and vanilla, uncovered, on 100% power (high) for 3 to 5 minutes or till steaming and foamy but not boiling, stirring once. Stir milk mixture into beaten eggs. Pour into the custard cups in the baking dish. (Do not use soufflé dish.) Pour 2 1/2 cups boiling water into the baking dish around the custard cups. Cook, uncovered, on high for 3 minutes, giving the dish a quarter-turn every minute. Rotate cups. Cook for 1 to 3 minutes more or till edges are set but centers still quiver. After 1 minute, check for doneness every 15 seconds, turning custards as necessary. Remove each when done.