Creamy baked milk custard

INGREDIENTS

• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions

1. Preheat Oven:
   Preheat your oven to 325°F (160°C).
2. Warm the Milk:
   In a small saucepan, warm the milk over low heat until just hot (not boiling). Remove from heat and let it cool slightly.
3. Mix Custard Base:
   In a medium bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
4. Temper the Eggs:
   Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
5. Strain (optional):
   For an extra-smooth texture, strain the mixture through a fine sieve into a large measuring cup or bowl.
6. Pour and Bake:
   Pour the custard mixture into individual ramekins or a baking dish. Place them in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
7. Bake:
   Bake for 40–50 minutes, or until the custard is just set but still slightly jiggly in the center.
8. Cool and Serve:
   Remove from the water bath and let cool. Chill in the refrigerator for a few hours or serve slightly warm. Optionally sprinkle with a pinch of nutmeg or cinnamon before serving.

Let me know if you’d like a version with caramel, coconut milk, or condensed milk!