I am so psyched to make this!!! Thank you!Ok here is the custard recipe I used I sprinkled some nutmeg on the top of mine but you can use cinnamon if you prefer. Just remember to temper the eggs and hot milk before combining them so you don't end up with scrambled eggs
Ingredients:
3 cups of milk
4 eggs
1/2 cup of sugar
1 1/2 tsp vanilla
1/4 tsp salt
- Heat oven to 350°F. Heat milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk.
- Place six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. Pour custard mixture into cups, dividing evenly. Sprinkle with nutmeg or cinnamon
- Place pan on rack in the center of a 350°F oven; pour very hot water into the pan to within 1/2 inch of top of cups. Bake until knife inserted near center comes out clean, 25 to 30 minutes; centers will still be soft and a bit jiggly. Remove cups from water bath at onceand cool on wire rack 5 to 10 minutes. Serve warm or refrigerate until cold.

Maybe a different Kathy? I don't think I have ever recommended feeding any dairy products. I will feed them them when they have gone past their expiration date, but not for medicinal purposes.
