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.)