Ingredients
Scale
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Ground nutmeg, for garnish (optional)
Instructions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, gently whisk the eggs until just combined.
- Pour the milk into a saucepan and warm over medium heat until small bubbles form around the edges.
- Gradually pour the warm milk into the eggs while whisking continuously to temper them.
- Add sugar, vanilla extract, and a pinch of salt. Stir until sugar is dissolved.
- Strain the mixture through a fine sieve for smoothness.
- Pour custard into ramekins, filling about 3/4 full.
- Place ramekins in a deep baking dish. Add hot water to reach halfway up the sides of the ramekins.
- Bake 35-40 minutes until custard is set but slightly jiggly in the center.
- Cool to room temperature, then chill in refrigerator for at least 2 hours.
- Before serving, sprinkle with nutmeg or preferred garnish and enjoy.
Notes
- Tempering eggs prevents scrambling and ensures a silky custard.
- Use whole milk for the creamiest texture; low-fat milk works but is less rich.
- You can infuse milk with almond, caramel, or citrus zest for flavor variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian