Heat the Milk: Warm the milk in a saucepan over medium heat until hot but not boiling. Remove from heat.
Mix Eggs & Sugar: In a mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
Combine Carefully: Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling.
Strain (Optional but Recommended): Strain the custard mixture through a fine sieve for an extra smooth texture.
Pour into Ramekins: Divide the mixture evenly into 4–6 ramekins or a baking dish. Sprinkle a light dusting of nutmeg on top.
Water Bath Method: Place the filled ramekins into a larger baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake: Bake for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
Cool & Serve: Remove from the water bath and let cool. Serve warm or chilled.
✨ Tips for Perfect Custard
Do not let the milk boil — overheating can cause the eggs to scramble.
Always use a water bath for creamy, crack-free custard.
For extra richness, substitute ½ cup of milk with heavy cream.
Let custard chill for at least 2 hours for best flavor and texture.
Add a sprinkle of cinnamon for a warm, cozy twist.
