old fashioned baked vanilla custard
1/2 cup sugar
2 tsp vanilla extract
1/4 teaspoon salt
2 tsp corn starch
3 cups soy milk, heated until very hot
Preheat oven to 350 F. Lightly butter small casserole dish. Put a rack in a roasting pan that can comfortably hold the casserole dish with room to spare. This will be your water bath. pour enough water into the roasting pan that you will have hot water up to the level of the custard, but not getting into the custard. Heat the water on the stove until simmering. Carefully place it in the oven to stay hot.
In a large bowl, beat yolks, add sugar, vanilla, salt and cornstarch. Beat until dissolved. Slowly mix in hot soy milk until blended. Pour egg mixture into casserole. Sprinkle with nutmeg. Carefully place the casserole in the roasting pan in the oven.
Bake 45 to 60 minutes or until set around the edges but still loose in the center. The cooking time will depend on the size and depth of casserole you are using, but begin checking at 40 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken. Remove from oven and immediately remove casserole from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.