Ingredients:
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups whole milk
- Ground nutmeg (for garnish)
Directions:
- Preheat oven to 325°F (165°C). Place six 6-ounce custard cups in a baking dish.
- In a large bowl, beat the eggs until well combined. Gradually add sugar, salt, and vanilla extract, whisking until the mixture is smooth.
- Heat the milk in a saucepan over medium heat until it is just about to boil. Remove from heat.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Strain the mixture through a fine mesh sieve to ensure a smooth custard.
- Pour the custard mixture evenly into the custard cups.
- Sprinkle a pinch of ground nutmeg on top of each custard.
- Pour hot water into the baking dish around the custard cups to a depth of about 1 inch, creating a water bath.
- Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center of a custard comes out clean.
- Remove the custard cups from the water bath and let cool on a wire rack. Serve warm or chilled.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Servings: 6 servings
