Baked Custard or Baked Rice Pudding

3 eggs, slightly beaten

1/4 cup sugar

2 c. milk, warm

1 t. vanilla

nutmeg

Mix above well and bake at 325 in glass cups/pan in a pan of hot water for 45 min. or until inserted knife comes out clean. If desired sprinkle with nutmeg prior to baking.

Variation for Rice Pudding:

Increase milk to about 3 c, sugar to 1/2 c. and vanilla to 2 t. Add leftover cooked rice (1-2 c.) Add raisins or other chopped dried fruit to taste. Bake in glass casserole dish at 300 for about an hour (or until done.)