From The Modern Family Cookbook

1½ cups evaporated milk
1½ cups water
3 eggs, beaten slightly
¾ cup dark brown sugar, firmly packed
¼ teaspoon salt

Combine evaporated milk and water and heat to scalding. Stir slowly into beaten eggs, add brown sugar and salt. Stain and pour into custard cups which have been set in a shallow pan of hot water. Bake in a moderately slow oven (325° F.) for 30 minutes, or until custard tests done. Serve warm or cold, plain, or with a spoonful of tart jelly on top. 5 servings.

Note: One or two leftover egg yolks may be added to custard to make the product more nourishing. Either fresh or evaporated milk may be used to make any egg custard. For each cup of milk called for, use ½ cup of evaporated milk and ½ cup of water.