Steamed Cup Custard
1 qt. milk
4 eggs
1⁄2 cup sugar
1⁄2 teaspoon vanilla, or
1⁄8 teaspoon grated nutmeg
Heat the milk, beat the eggs, add the sugar and flavouring. Strain the mixture into hot custard cups, set them on a wire rack or inverted strainer or perforated pan, which is arranged in a large cooker-pail of rapidly boiling water in such a way that several quarts of water may be below the custards but not touch the cups. Cover tightly at once and set it into a cooker for one-half hour.
Serves six or eight persons.