Vanilla Custards

George and I have been sick with colds for a couple days and I felt like it would help to make these restorative little custards. They are very easy and I think tasty. The recipe comes from one of my most favorite cookbooks, Screen Doors and Sweet Tea, by Martha Hall Foose. I find myself cooking out of or just spending time reading this book a lot lately. It is so lovely! I highly recommend buying it if you do not already own it.

Vanilla Custards

2 cups milk
1/2 a vanilla bean, split or 1/2 teaspoon vanilla extract
2 large eggs
1 large egg yolk
1/4 cup sugar
1/4 teaspoon salt
freshly grated nutmeg, if you like

pre-heat oven to 325
heat milk and vanilla bean (if using) in small pot over med high heat until it just starts to bubble
while milk is heating, whisk egg and yolk
add sugar and salt and combine with eggs
once milk has scalded slowly whisk it into the egg and sugar mixture in a slow stream
if using vanilla extract add that now (i used a 1/4 of a bean and 1/4 teaspoon extract and was happy with the result)
pour custard into to small ramekins or custard cups that you have set about an inch apart in a large baking pan (4-6 ramekins)
grate nutmeg over custards
(note: if most of the little vanilla seeds stay in the bottom of the bowl instead of making it into the cups it's ok. Honestly they make the custard a bit gritty once baked)
Set pan with custards on oven rack and then pour hot water into the pan so it comes up about halfway on the cups. Bake at 325 for 30-35 minutes until firm at edges. Pull cups out of water and let cool completely on wire rack then cool in fridge. The original recipe states that the custards are to be eaten cold and I do like them that way, but I also love them warm out of the oven all silky and comforting.