Egg Custard - cooking recipe

Ingredients

2 2/3 c. skim milk
5 eggs (I use Egg Beaters)
1 Tbsp. liquid Sucaryl
1/4 tsp. salt
1 tsp. vanilla extract
dash of nutmeg
9-inch pastry shell

Preparation

Scald milk.
Combine eggs, Sucaryl, salt and vanilla in large mixing bowl and blend well.
Slowly add scalded milk.
Pour into prepared 9-inch crust and sprinkle with nutmeg.
Bake in hot oven (450\u00b0) for 5 minutes; reduce heat to 350\u00b0.
Bake until done (inserted knife comes out clean).
To prepare crust, bake just until set, not completely cooked to prevent rising in custard. Serves 6.