4 cups whole milk 3/4 cup sugar 3 egg yolks 3/8 teaspoon salt 3 egg whites 1/2 teaspoon vanilla extract Grated fresh nutmeg Bring milk to scalding; beat 1/2 cup sugar into egg yolks, add 1/4 teaspoon salt, and stir slowly into the milk. Cook in double boiler until mixture coats a silver spoon, stirring constantly. Place in a pan of cold water to cool. Add 1/8 teaspoon salt to egg whites and beat until stiff; add remaining 1/4 cup sugar, mix well, and add to custard with vanilla. Mix thoroughly and chill 4 hours. Pile lightly in punch cups or beverage glasses. Sprinkle with freshly grated nutmeg and served. Serves 6 - 8. |