Egg Custard

Ingredients:

• 2 cups milk (whole milk works best)
• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Ground nutmeg (optional, for garnish)

Instructions:

1. Preheat the oven:

   • Set your oven to 325°F (163°C).
   • Place 4–6 ramekins in a baking dish.

2. Heat the milk:

   • In a saucepan, heat the milk over medium heat until warm but not boiling.
   • Remove from heat and let cool slightly.

3. Make the custard mixture:

   • In a mixing bowl, whisk together eggs, sugar, vanilla extract, and salt until well combined.
   • Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.

4. Strain and pour:

   • Strain the mixture through a fine-mesh sieve (optional but makes it extra smooth).
   • Divide the custard mixture evenly among the ramekins.

5. Bake in a water bath:

   • Pour hot water into the baking dish around the ramekins, filling it about halfway up their sides.
   • Carefully transfer to the oven and bake for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.

6. Cool and serve:

   • Remove from the oven and let the custard cool.
   • Sprinkle with nutmeg (if using).
   • Serve warm or chilled.