- 3 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- ⅓ cup sugar
- Dash of salt
- 1 teaspoon vanilla
- 2 ½ cups milk, scalded
- ½ cup sugar for caramel drizzle
- Preheat oven to 350°F.
- Blend eggs, sugar, salt and vanilla. Gradually stir in warm milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 9x13 baking pan. Pour very hot water into pan to within ½ inch of tops of cups. Bake 45 minutes or until knife inserted halfway between edge and center of baking cup comes out clean. Remove pan from oven and remove cups from water. Serve custard warm or chilled. Good with fresh fruit on top.
- Carmel drizzle: Before preparing custard, heat ½ cup of sugar in small, heavy skillet over low heat, stirring constantly, until sugar melts and is golden brown. Be careful not to burn. Divide syrup among custard cups; tilt and rotate each cup to coat the bottom. Allow syrup to harden in cups about 10 minutes. Pour custard mixture over syrup. Bake. Invert custard cups to unmold and serve warm, or let cool to room temperature, or chill and unmold at serving time. Caramel syrup will run down side of custard.