Let the milk come almost to a boil, then add slowly to the eggs while stirring with the whisk. Add the vanilla and nutmeg, and pour into the custard cups. Open the oven door, pull the oven shelf out about half way, and set the pan and cups on the shelf. Pour boiling water in the pan, push in shelf, and close oven door. Set timer for 30 minutes.
Custard is done when a knife comes out clean.
Let cool, then keep in refrigerator. Obviously you can use fresh tomato if you have an excess. Remove seeds and membranes from peppers. Wear rubber gloves. Put in blender.