Baked Custard

Instructions

1. Preheat your oven to 325°F (165°C) and place a kettle of water on the stovetop to boil. This will be used later for the water bath.

2. In a medium saucepan, heat the whole milk over medium heat until it is just about to boil. Remove from heat and set aside to cool slightly.

3. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy.

4. Slowly pour the warm milk into the egg mixture, whisking continuously to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve to ensure a smooth custard base.

5. Divide the custard mixture evenly among your ramekins or oven-safe custard cups. Place the ramekins in a baking dish large enough to hold them without touching.

6. Carefully pour the hot water from the kettle into the baking dish, creating a water bath that comes halfway up the sides of the ramekins.

7. Sprinkle a little ground nutmeg over the top of each custard for a classic finishing touch.

8. Gently transfer the baking dish to the preheated oven and bake for about 40-45 minutes, or until the custards are set around the edges but slightly wobbly in the center.

9. Remove the baking dish from the oven and allow the custards to cool in the water bath for a few minutes before carefully transferring them to a wire rack to cool completely.

10. Once cooled, cover the custards with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the custards to fully set.

11. Serve the baked custards chilled, garnished with a sprinkle of nutmeg, and enjoy the creamy indulgence with every spoonful.