1 qt. milk
4 eggs
¹⁄₂ cup sugar
¹⁄₂ teaspoon vanilla, or
¹⁄₈ teaspoon grated nutmeg
Heat the milk, beat the eggs, add the sugar and flavouring. Strain the
mixture into hot custard cups, set them on a wire rack or inverted
strainer or perforated pan, which is arranged in a large cooker-pail of
rapidly boiling water in such a way that several quarts of water may be
below the custards but not touch the cups. Cover tightly at once and set
it into a cooker for one-half hour.
Serves six or eight persons.