- 1 egg
- 1 cup milk
- 3 tablespoons sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Dash ground nutmeg
- In a small bowl, beat egg. Add the milk, sugar, vanilla and salt; mix well. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
- Place the custard cups on a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Originally published as Soft Baked Custard in The Best of Country Cooking Annual 2004
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