Mama Esther's Baked Custard Recipe

3 eggs, beaten
1/2 cup sugar
3 cups milk
1/2 teaspoon ground nutmeg

Preheat oven to 300 degrees. Mix eggs, milk and sugar in a medium-size bowl until smooth. Pour into six 3-inch ramekin dishes or custard cups. Dust with a pinch of nutmeg. Place the cups in an 8-by-11-inch glass baking dish filled halfway with water. Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center.

Tips From Our Test Kitchen: If you like vanilla, add a teaspoon of vanilla extract to the uncooked egg mixture. This custard is good served cold as a light dessert.