Yummy Baked Custard

3 eggs, slightly beaten
1/3 c sugar
dash of salt
1 tsp vanilla
2 1/2 c milk, scalded
Nutmeg or Cinnamon
Fresh blueberries, raspberries or blackberries for topping, optional

Heat oven to 350 degrees. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6-ounce custard cups. Top with blueberries, raspberries or blackberries, if desired. Sprinkle with nutmeg or cinnamon. Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.

Bake at 45 minutes. Remove cups from water. Serve warm or chilled.

Jeremy's aunt Rachel introduced me to baked custard. If any of you reading this know my grandma Yount or her sister Ruie Golden's cooking, than you know Rachel's cooking. Comfort food and cooking at it's best! We were over at Jeremy's grandma Thomas' home one afternoon, when she was still living. Jeremy's aunt Rachel was there and making a large batch of custard. I remember the smell that came from that oven holding this wonderful dessert. I couldn't wait to try it! As quick as the custard came out of the oven...it was gone! Everyone enjoyed it so much and Rachel was on to making the next batch! Smooth, rich, warm, creamy....yummy! This is one recipe that your family is sure to treasure.