1 quart of milk.
5 eggs, beaten light—whites and yolks separately.
5 tablespoonfuls sugar, mixed with the yolks.
Nutmeg and vanilla.
Scald but not boil the milk; add by degrees to the beaten yolks, and
when well mixed, stir in the whites. Flavor, and pour into a deep dish,
or custard-cups of white stone-china. Set these in a pan of hot water,
grate nutmeg upon each, and bake until firm. Eat cold from the cups.