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Baked Cup Custard

Yield 6 servings


  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk, scalded
  • 1/2 teaspoon vanilla extract
  • Ground nutmeg

How to Make It

  1. Combine eggs, sugar, and salt in a medium mixing bowl; beat with a wire whisk until well combined. Add milk and vanilla, beating until well blended.

  2. Pour custard evenly into six 6- ounce custard cups. Sprinkle top of each custard with ground nutmeg. Place custard cups in a 13- x 9- x 2 - inch baking pan. Add warm water to pan to a depth of 1 inch.

  3. Bake at 325° for 1 hour or until a knife inserted between center and edge of custard comes out clean. Remove cups from water; serve hot or chilled.

Oxmoor House Homestyle Recipes