3 slightly beaten eggs Combine eggs, sugar, and 1/4 teaspoon salt. Slowly stir in slightly cooled milk and vanilla. Fill six 5-ounce custard cups*; set in shallow pan on oven rack. Pour hot water into pan, 1 inch deep. Bake at 325° for 40-45 minutes, or till knife inserted off-center comes out clean. Serve warm or chilled. To unmold chilled custard, first loosen edge; then slip point of knife down side to let air in. Invert. *For one large custard, bake in 1-quart casserole about 60 minutes. |