6 eggs, slightly beaten
2/3 cup sugar
1/8 tsp. salt
2 tsp. vanilla
5 cups milk, scalded
Sweetened fresh raspberries

Heat oven to 350F. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into twelve 6-oz custard cups. Sprinkle with nutmeg. Place cups in 2 baking pans, 13x9x2". Pour very hot water into pans within 1/2" of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Chill. Unmold into sherbet dishes; top with berries.

12 servings