Classic Baked Egg Custard

One step at a time

Let’s make it

1. Preheat oven to 325°F. Lightly grease four 6-ounce ramekins.
2. In a mixing bowl, whisk eggs, sugar, salt, vanilla, and nutmeg until combined.
3. Heat milk in a saucepan over medium heat just until steaming, do not boil.
4. Gradually whisk hot milk into egg mixture to temper eggs.
5. Pour custard mixture through a fine sieve into ramekins.
6. Place ramekins in a 9x13-inch baking dish and pour boiling water halfway up sides of ramekins.
7. Bake 35-40 minutes until custards are set but still slightly jiggly in center.
8. Remove ramekins from water bath; cool slightly before serving or refrigerate.