According to the “Southern Heritage Desserts Cookbook,” this recipe for baked custards was often made at Connemara, Carl Sandburg’s Flat Rock, N.C., home. These custards are extremely easy, a sort of homier take on flan.
4 eggs, beaten
1/2 cup sugar
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons firmly packed brown sugar
Combine eggs and sugar, beating well. Gradually add milk, beating well. Stir in vanilla and salt.
Place 1 teaspoon brown sugar in bottom of six 6-ounce custard cups; pour custard evenly into custard cups. Sprinkle each custard with nutmeg.
Place custard cups in a 13-by-9-by-2-inch baking pan; pour cold water into pan to a depth of 1 inch. Bake at 300 degrees Fahrenheit for 1 1/2 hours or until a knife inserted halfway between center and edge of custard comes out clean. Remove cups from water; cool to room temperature. Chill thoroughly. Turn custard out onto individual serving plates to serve. Serves 6.