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Baked Custard

4 large eggs
1/2 cup sugar
1/2 teaspoon salt
12 ounces evaporated milk
1 cup water
1 teaspoon vanilla
nutmeg

Preheat oven to 350 F.

Combine eggs, sugar and salt in large mixer bowl. Add evaporated
milk, water and vanilla extract; beat until mixed. Pour into six
6-oz. custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch
baking pan; fill pan with hot water to 1-inch depth.

Bake for 35 to 40 minutes or until knife inserted near center comes
out clean. Remove cups to wire rack to cool completely. Refrigerate
until ready to serve.

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