|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , separated|
|Flour||1⁄4 Cup (4 tbs)|
|Nutmeg||1 1⁄2 Teaspoon, freshly grated|
1 Pour the milk into a heavy saucepan and add the sugar and salt. Scald over medium-low heat.
2 Make a paste with the egg yolks, flour and 1 cup of the scalded milk.
3 Add this thickening to the rest of the scalded milk and continue to cook until mixture reaches the consistency of soft custard.
4- Beat the egg whites until stiff but not dry, and fold them into the custard.
5 Spoon custard into individual dishes. Top with nutmeg and refrigerate until ready to serve.