Baked Custard

Mix and blend the milk sugar/honey and salt. Add and beat well the eggs. You should add the egg white, beaten to firm peaks, last. Finally add the flavorings, vanilla extract and/or nutmeg. Don't use much nutmeg it is quite stong in the custard. Don't beat it too much or you will kill the egg white. When it is all incorporated, pour it into a baking pan (for individual servings use individual custard cups). Place the pan in a pan of warm water and bake at 300-325 degs for about an hour. Testing custard is a bit tricky. After about an hour slip a knife between the edge of the custard and the pan. It should be clean. The center should still be soft. It will continue to cook for a bit after you take it out. If you suspect that the center is done too much put the pan in a pan of cold/ice water to stop the cooking process. You can use the knife test to see if it is too doine in the middle.