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BAKED CUSTARD
Yield: 8 custard cups full.

4 eggs
1 teaspoon vanilla
½ cup sugar
4 cups milk
¼ teaspoon salt

Preheat oven to 325 degrees. Beat eggs, sugar, salt, and vanilla together; “scald” milk (see note) and add very slowly to the egg mixture, stirring constantly. Put into greased baking dish or custard cups. Place in pan with some water (a couple of inches deep) in the oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is done.

Note: Put milk in top of double boiler and cook until slight scum appears. I also found cooking the milk in a microwave-safe bowl and cooking it there in 1-minute increments, checking for a scum every minute, works just as well.

When you are stirring in the milk, I found it very helpful to have someone else pour while I stirred.