Baked Custard or Baked Rice Pudding


3 eggs, slightly beaten

1/4 cup sugar

2 c. milk, warm

1 t. vanilla



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.)