Instructions:
1. Preheat Oven:
Preheat your oven to 325°F (163°C).
2. Prepare the Custard Mixture:
In a large mixing bowl, whisk together:
Eggs
Sugar
Salt
Vanilla extract
Slowly add the warm milk, whisking constantly to avoid scrambling the eggs.
3. Strain (Optional for Extra Smooth Texture):
For the smoothest custard, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
4. Pour into Ramekins:
Evenly pour the custard mixture into 6–8 ramekins or custard cups.
5. Water Bath (Bain-Marie):
Place the ramekins in a large baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins. This gentle cooking method ensures a silky, even texture.
6. Sprinkle Nutmeg:
Lightly dust the tops of each custard with a pinch of ground nutmeg.
7. Bake:
Bake for 45–55 minutes, or until the custard is just set but still slightly jiggly in the center. A knife inserted about 1 inch from the edge should come out clean.
8. Cool:
Carefully remove ramekins from the water bath and let them cool on a wire rack. Chill in the refrigerator for at least 2 hours if serving cold.
Serving Suggestions:
Serve warm for ultimate comfort or chilled for a refreshing dessert.
Top with:
A dollop of whipped cream
Fresh berries
A drizzle of caramel sauce
Notes & Tips:
Whole milk is key for a rich and creamy custard. Avoid skim or low-fat.
Don’t skip the water bath — it prevents curdling and cracking.
This dessert is naturally gluten-free.
ADVERTISEMENT
