Mum's Baked Custard

Serves 4 

4 eggs
5 Tbsp sugar
1¼ litres milk
5 ml vanilla essence
Grated nutmeg
1 ml (¼ tsp) salt

1- Beat the eggs, sugar and salt together in a bowl.
2- Heat the milk to lukewarm and add to the beaten egg mixture. Stir in the vanilla essence, mixing well.
3- Pour the mixture into a greased fireproof baking dish and sprinkle with nutmeg.
4- Stand the baking dish in a pan quarter-filled with warm water and bake in the oven at 180ºC until the custard is set, about 45 minutes. Serve hot or cold.

Variation:
Melt 1½ squares plain milk chocolate in the milk.

Note:
* The custard is done if a knife is inserted in the centre and comes out clean.
* This custard is not firm enough to turn out.

NB: 
* Skin can be prevented from forming on the custard by dusting the top.
* Baked custard can be prevented from turning watery by warming the milk before adding the eggs.
* Curdled custard can be saved by putting it in the blender and whirling for a few seconds.