Ossie'S Custard

Instructions

1. Scald the milk over medium-low heat in a heavy-bottom saucepan, stirring to prevent sticking, until just below boiling.
2. In a separate bowl, mix the slightly beaten eggs with sugar and a pinch of salt.
3. Add half a cup of the hot milk to the egg mixture and stir well.
4. Repeat adding hot milk in small amounts until 2 to 3 cups of milk have been incorporated into the egg mixture.
5. Pour the egg mixture back into the remaining hot milk, stirring constantly with a wooden spoon.
6. Heat gently, stirring, until the mixture coats the back of the spoon, but do not let it boil to prevent curdling.
7. If curdling occurs, beat the mixture with an eggbeater until smooth.
8. Remove from heat and allow to cool.
9. Add vanilla to taste.
10. Serve in punch cups topped with a pinch of nutmeg and a dollop of whipped cream.