|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
Beat eggs slightly, add sugar, salt, and blend.
Add scalded milk to egg mixture, stirring to mix thoroughly.
Pour into 6 oiled pyrex custard cups.
Sprinkle tops with nutmeg or cinnamon.
Cover tops with parchment paper or two thicknesses of waxed paper and fasten with string.
Pour the water into the cooker, place custard cups on rack in bottom of cooker.
Pressure cook at 15 lbs.pressure 4 minutes.
Cool cooker at room temperature about 5 minutes, then under cool water.