Crock-Pot Baked Custard
2 cups of scalded milk
3 Eggs, slightly beaten
1/3 cup of sugar
1 teaspoon of Vanilla
1/8 teaspoon of salt
nutmeg or coconut, optional. Scald milk, let cool slightly. Combine eggs, sugar, vanilla and salt. Slowly stir in cooled milk. Pour into buttered 1 quart baking dish. Cover with foil. Set baking dish on metal rack or trivet in slow cooking pot. Pour hot water around baking dish, 1 inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or it passes the knife test. Serve warm or chilled. Serves 5 to 6
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