For each egg (makes 1 – 2 servings):
1 cup whole milk
1 egg
1 tbsp sugar
small pinch of salt
1/8 tsp vanilla extract
Scald the milk in the microwave.
In a small saucepan, beat the egg with the sugar, salt and vanilla.
Slowly add the hot milk, stirring rapidly. Cook the custard over low heat, stirring constantly, until the mixture slightly sticks to a spoon (approximately 180°).
Refrigerate. Serve in small drinking glasses with freshly ground nutmeg.