Baked Custard

Use five eggs to one quart of milk, a pinch of salt, and
sugar to taste, also flavoring. Cover top with nutmeg. Heat
milk to scalding point, but do not boil. Beat egg without
separating, add sugar and heat a little. Pour the hot milk
over eggs and sugar stirring together well. Pour into bak-
ing dish and place in oven in pan of water. Bake very
slowly and do not let water in pan become boiling hot. Try
center with fork tine and when a soft bit of jelly-like custard
adheres, it is done. Be careful not to bake too long or too
fist or it will be watery.