Baked Custard

1/3 cup sugar
3 beaten eggs
1 1/2 cups milk
1 tsp vanilla
4 6-oz custard cups or ramekins
nutmeg or cinnamon (optional) (EP-There's not an overabundance of sugar in these, so the spice makes a nice counterpoint to the flavor.)
hot water

Combine eggs, milk, sugar and vanilla. Beat until well combined not not foamy. (EP-Not sure how they do this. Mine always end up foamy, but the the foam subsides when poured into the ramekins.)

Place custard cups in a 2-quart square baking dish. (EP-or a 9x9 pyrex, or a 9" cake pan,... anything with a deep lip that will hold them.)

Divide egg mixture among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in 325'F oven for 30-45 minutes or until a knife inserted near the center of each comes out clean. (EP-Mine usually take closer to an hour--great to cook while you're eating dinner.)

Remove cups from water. Cool slightly on a wire rack. Serve warm or chilled.

Note: You can pour all of the egg mixture into a souffle or casserole dish and cook all together, but still use the hot water bath. It will take at least 50-60 minutes.

Nutrition per serving: 166 cal, 6 g total fat, 166 mg chol, 93 mg sodium, 8 g prot