Tomato Custard?

I'm not quite sure what to make of this recipe found in the old archives of Elizabeth Coblentz's.  There's no explanation as to whether this is a "dessert", an appetizer, or a main dish. When I hear "custard", I immediately think "dessert", but "tomato" doesn't conjure up such images.  No explanation whether to chill or to serve warm.   And I'm not even sure what a "custard cup" is.  This sounds like it must be a very old recipe. But, I'll share her recipe here and you all can try to make sense of it:

TOMATO CUSTARD

4 pounds ripe tomatoes

4  eggs, beaten

1 cup milk

1 /2 cup sugar

1 /2 teaspoon salt

1/ 8 teaspoon nutmeg

Stew tomatoes in own juice (do not add water) and pass through sieve.  Cool and add to beaten eggs, milk, and seasoning.  Bake in buttered custard cups.  Serves 6.