Baked Custard

My grandmother makes this at Christmas time, and i thought I'd give it a go for dessert tonight. It seamed fairly simple, however my baking dish was too deep and the custard cooked faster than it should have, also i was heavy handed with the nutmeg. The kids still finished it off, but the flavor from the nutmeg was overwhelming, and it has lost that nice custardy consistency (it was closer to sweet scrambled eggs by the time I'd served it). Next time i make this I'll monitor the oven more closely, and go much much lighter on the nutmeg. I'll tell you how it goes, as soon as i get some more eggs to try, try again. I got this recipe from "Grandma's quick and thrifty cookbook", by the Readers Digest. Preparation time for this is 5min and 20min in the oven to serve 6. (more like 4)

I
2&1/2 cups (625ml) milk
4 eggs
1/2 cup (115g) caster sugar
1 teaspoon vanilla extract
a pinch of ground nutmeg

M
1. Preheat oven to 180'c. Lightly oil six 3/4 cup (185ml) ovenproof dishes. (If you'd prefer to make one large custard, use a 5cup/1.25litre baking dish and extend the cooking time to 30min).
2. Heat milk in a small saucepan over medium heat until it nearly comes to the boil.
3. Meanwhile, whisk eggs, sugar and vanilla in a large jug until the sugar has been disolved. Whisking constantly, gradually add the hot milk - don't whisk to vigorously though as you don't want lots of froth on top of the custard. Pour custard into the oiled dishes and sprinkle lightly with nutmeg.
4. Fold a clean tea towel and place it in a large baking dish. Stand the dishes on the tea towel and pour in enough boiling water to come halfway up the sides of the dishes.
5. Bake for 20mins, or untill the custards are just set but still wobbly (the tip of a small sharp knife should come out clean). Carefully lift the dishes out of the baking dish. Serve warm, at room temperature or chilled.