Homestyle Baked Cream Custard

Instructions:

1. Preheat oven to 325°F (165°C). Place four custard cups or ramekins into a deep baking dish.
2. Warm the milk in a saucepan over medium heat until hot but not boiling. Remove from heat.
3. In a bowl, gently whisk eggs, sugar, salt, and vanilla until smooth, avoiding excess air.
4. Slowly whisk the warm milk into the egg mixture to temper the eggs and prevent curdling.
5. Strain the mixture for an extra-smooth texture, then pour evenly into the ramekins.
6. Sprinkle a light pinch of nutmeg over the top of each custard.
7. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 40 to 45 minutes, until the centers are just set and slightly jiggly.
9. Remove ramekins from the water bath and allow to cool slightly before serving warm or chilled.

Variations

• Substitute half-and-half for milk to create a richer custard.
• Add a pinch of cinnamon along with nutmeg for extra warmth.
• Infuse the milk with a vanilla bean for deeper vanilla flavor.
• Sweeten with honey or maple syrup for a softer sweetness.

Tips

• Always bake custard in a water bath for even, gentle cooking.
• Avoid overmixing to prevent bubbles and a grainy texture.
• Custard continues to set as it cools, so remove it while slightly jiggly.
• Straining the custard mixture ensures the smoothest possible finish.