Mix eggs, sugar, vanilla, and salt. Stir in milk gradually. Pour into
four 6 oz custard cups. Sprinkle tops with nutmeg.
Place cups on rack with 1/2 cup water in 6 or 8 qt pressure cooker.
In a 2-1/2 to 4 qt cooker, cook only two at a time.
Cover cooker, set control at 5 lb pressure and cook for exactly
2-1/2 minutes after control starts to jiggle, or at 15 lb pressure,
remove cooker from heat as soon as control jiggles or rocks gently.
Cool cooker for 5 minutes, then place under faucet.
Note:
To vary custard, substitute brown sugar (packed) for granulated
sugar. Or top custard with chocolate, caramel, or pineapple ice cream
topping, fresh, canned or thawed frozen fruit or maple flavored syrup.
