As long as I can remember, Mom has made these egg custards. She loves these things, and so do I. They are slightly sweet and have a smooth, custardy, almost jello-like consistency. We love them for dessert, or breakfast, or whatever.
8 eggs
1 cup sugar
4 cups whole milk
2 tsp. vanilla
nutmeg
Preheat oven to 325.
Mix together with whisk: eggs and sugar. Add vanilla.
Bring milk almost to a boil. Slowly incorporate milk into egg mixture. (temper some in a small bowl first - that means take some of the egg mixture aside and pour in a little of the hot milk, and then back into big bowl of egg mixture.)
Pour into custard cups. Place custard cups in rectangular glass or metal pan that is filled with about an inch or two of water.
Bake for 45 minutes. Sprinkle lightly with nutmeg. Take them out of pan. Chill in refrigerator.
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