3 large eggs
3/4 cup sugar
1/2 tsp salt
2 cups milk, scalded
Nutmeg to taste
Preheat oven to 425.
Beat the eggs, then add the sugar and salt. Continue beating while slowly pouring in the milk.
Pour into oven proof dish (I believe mine is about 1.5 quart, could probably use a 1 qt dish).
Bake for 20-25 minutes until set and knife inserted in center comes out clean. Let cool.
Can serve warm or refrigerate and serve cold.
If adding fruit, prepare about 2 cups of fruit.
Tart pie cherries - drain one can.
Rhubarb, clean and dice into 1/2 inch cubes.
Gooseberries, rinse and drain.
Place fruit in pie crust. Pour custard mix over fruit. Bake 20 - 25 minutes until custard is set and knife inserted in center comes out clean.