Comfort Food

We all have our personal dishes, and not all of mine are dorkily historical. But some of them are, and I had cause to make one recently. The Bean is recovering from the first cold of the season, and I have been pulling out my hair trying to make foods that will pique a tempermental appetite, as well as not aggravate a sore throat. Enter my great-grandmother's recipes, of which I have about four, all for soothing, gentle, grandmotherly foods: rice pudding, banana pudding, egg custard, and spoon bread. I made the egg custard for Bean, and lo, it was good. I offer the recipe to you here; it is dead easy, and good for what ails you:

Rachel Wilson's Egg Custard

3 eggs
1/2 c sugar
2 c milk
1/2 tsp vanilla
nutmeg

Beat eggs, add sugar slowly, and beat together. Add milk and vanilla, mix well. Pour mixture into Pyrex baking dish and place this dish into a larger pan of water, enough to reach halfway up the custard pan. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes, or until a knife inserted in the center comes out clean (for my oven, it was pretty much 45 minutes...you know your oven best).
Eat while it's raining outside, and the fire is going, and you are reading your favorite childhood book. Alternatively, feed to crabby 3 year old recovering from a cold.