Cup Custards


2 cups milk
1/4 cup sugar
2 eggs
1/4 teaspoon grated nutmeg

Makes 4 servings.


  • Beat the eggs until light, then add the sugar; beat again, add the milk and nutmeg, stir until the sugar is dissolved.
  • Pour into custard cups, stand the cups in a pan of boiling water and then put the pan in the oven. Bake until the custards are set, or until a knife may be slipped into the centre without anything adhering to it.
  • When done, take them out of the water and stand away to cool.

NOTE: This custard may be poured into a baking dish and baked in a moderately hot oven (375º F/190º C) until firm in the centre.


Real Cooking

Did You Know?
The most critical factor in making a successful meringue is humidity.  Make it on a dry day.
Since sugar is hygroscopic (moisture-absorbing), meringues made on a humid day can become limp and sticky.

With the amount of added sugar, the beating for meringues takes longer than for unsweetened whites.  Using a mixer is much easier for those of average arm strength and endurance.  Neither a blender nor a food processor will aerate the whites properly.

While eggs are nutritious and valuable as food they should not be used too freely, as they are a highly concentrated form of food.

The albumen (white) of egg is one of the most valuable tissue builders.

Much depends upon the manner in which eggs are cooked. Eggs fried in fat or hard boiled are very indigestible.