Makes 4 to 6 servings

A basic egg custard is a simple, old fashioned every day dessert.  There was a time when every kitchen was equipped with a set of custard cups.  A basic custard may be enhanced with various flavorings besides vanilla.  Try steeping orange peel in the milk before assembling the custard.  My mother made egg custard often.  She usually made it with cream since we had a cow.  Sure that was a lot of calories, but then we were active from the time we got up until we went to bed.  I wouldn’t recommend cream today when we mostly sit at desks.

2 cups milk or half-and-half

2 or 3 pieces of lemon or orange peel

3 eggs

2/3 cup sugar

1 teaspoon vanilla flavoring

¼ teaspoon ground nutmeg

Preheat the oven to 325°.  Put the milk in a heavy sauce pan and add the peel.  Heat it over a low flame until tiny bubbles form around the edge of the pan.  Remove from the heat and allow to sit while you prepare the eggs.  Stir occasionally to prevent a skin from forming on the top. Whisk the eggs, sugar, vanilla and nutmeg together.  Do this gently so as not to cause a foam or froth.  Remove the peel from the milk.  Slowly whisk the milk into the eggs, again being careful not to develop any foam.  Spoon into individual custard cups or ramekins.  Place the filled cups in a baking dish that will hold them all comfortable without them touching each other.  Place on the center rack of the oven and add enough boiling water to the pan to come halfway up the sides of the individual cups.  Bake for about 30 minutes or until when a table knife in inserted into the center of a cup, it come out clear.  Serve warm or cold.  I have always preferred it cold.