Baked Custard

The old (1961) Betty Crocker cookbook suggests using brown sugar instead of white sugar, for a darker, more golden custard.

2 eggs (or 4 egg yolks)
1/3 cups sugar
1/4 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla

Heat oven to 350 F (or, get your pressure cooker handy: put some water and a rack in it). Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into (6) custard cups and

either:

Bake in hot water bath 45-50 minutes or until knife inserted 1" from center comes out clean (or nearly so -- also keep in mind the middle can be quivery). Remove from oven.

or (my method):

Place custard cup on rack in pressure cooker. Water should already be hot and heating toward boiling. Put on lid. Time one minute at five pounds pressure. Remove from heat. Allow pressue to drop before attempting to open the cooker! Due to size considerations of the pressure cooker, you might have to cook these one or two at a time ~ it's still a time savings!

Serve cool, in cups or unmolded.

Old Betty suggests passing grape or other fruit juice to pour over, if desired. I bet that'd be great!