Step 1: Preheat the Oven
Preheat the oven to 325°F (160°C).
Place 4–6 ramekins or small baking cups in a baking dish.
Step 2: Heat the Milk
In a small saucepan warm the milk over medium heat until hot but not boiling.
Remove from heat.
Step 3: Mix Eggs and Sugar
In a bowl whisk together:
- eggs
- sugar
- salt
Whisk until the mixture becomes smooth.
Step 4: Combine with Milk
Slowly pour the warm milk into the egg mixture while whisking continuously.
This prevents the eggs from scrambling.
Add the vanilla extract and mix well.
Step 5: Fill the Custard Cups
Pour the custard mixture evenly into the ramekins.
Sprinkle a little ground nutmeg on top of each one.
Step 6: Bake in a Water Bath
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 40–45 minutes until the custard is set but still slightly jiggly in the center.
Step 7: Cool
Remove the custards from the water bath and let them cool.
They can be served warm or chilled.
Step 8: Serve
Serve the custard as is or with:
- fresh berries
- whipped cream
- caramel drizzle.
✅ Tips for Perfect Baked Custard
- Do not boil the milk or the custard may curdle.
- The water bath keeps the custard smooth and creamy.
- The custard is done when a knife inserted near the center comes out clean.
- Freshly grated nutmeg gives the best flavor.
If you want, I can also give you:
- Grandma’s Old-Fashioned Egg Custard Pie
- Caramel Flan (Baked Custard with Caramel)
- Creamy Vanilla Custard Pudding
- Classic Crème Brûlée Recipe.