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2 cups milk -- scalded
3 eggs -- slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
nutmeg or coconut
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in slow cooker. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.
Makes 5 to 6 servings.
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