1/2 cups sugar, 6 eggs, 1 (14oz) can sweetened condensed milk, 2 (13 oz. cans evaporated milk, 1/8 teaspoon salt, 1/8 teaspoon ground mace or nutmeg, 1 1/4 teaspoon vanilla extract. Preheat the oven to 325 degrees.  Get out the blender add the eggs blend the eggs until they start to become frothy.  Slowly add sugar, mix well set aside.  Get out a saucepan, add the milk bring up to around 300 degrees.  When the milk starts to form, bubbles abound the edges of the saucepan; temper and add the egg mixture, whisking continuously to ensure the eggs do not scramble.  Remove the saucepan from the heat beat this mixture like you are trying to win the game.  This step should take about 5-minutes, now stir in the vanilla.  Pour into a 9-inch glass pie plate.  Put the pie plate into a larger pan with about 1- 1/2 inches of water, which is called a water bath, make sure the pie plate is not floating. Bake for about 40-45 minutes or until the custard sets. The custard is set when you can insert a butter knife to the center of the custard, and it moves out clean.  Remove from the oven and sprinkle mace on top.

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