Ingredients
Equipment
Method
- Preheat your oven to 325°F and arrange six 6‐ounce ramekins in a deep baking dish. This setup is essential for creating the gentle water bath that gives the custard its signature silky texture.
- Gently warm the 3 cups of whole milk in a saucepan over medium heat until hot but not boiling (look for bubbles forming around the edges), then remove from heat.
- In a large bowl, whisk together the 4 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt until the mixture is smooth and the sugar begins to dissolve.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. For an extra smooth custard, strain the mixture through a fine mesh sieve to catch any coagulated bits.
- Divide the custard base evenly among the ramekins and sprinkle a light dusting of the ¼ teaspoon ground nutmeg over each.
- Place the ramekins in your baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins, creating a water bath that ensures gentle, even cooking.
- Bake for 35–40 minutes or until a knife inserted near the center comes out clean. The custard should still exhibit a slight jiggle in the center as it will firm up more upon cooling.
- Allow the custards to rest at room temperature before transferring them to the refrigerator. Chilling for a few hours deepens the flavors and perfects the texture.
Notes
This recipe is a true testament to the beauty of simplicity in cooking. For variations, you can swap whole milk with coconut or almond milk for a different flavor profile, though the texture might vary slightly. If you prefer a different sweetener, honey or maple syrup can be used by reducing the amount by about 25%. The custard makes a charming make-ahead dessert that tastes even better after a few hours in the refrigerator, and it pairs beautifully with fresh berries, whipped cream, or a drizzle of maple syrup.