★Ingredients
1/2 cup sugar
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Ground nutmeg or cinnamon for garnish (optional)
★Instructions
Preheat your oven to 350°F (175°C). Place a kettle of water on to boil for the water bath.
In a mixing bowl, whisk together the eggs and sugar until well combined.
Heat the milk in a saucepan over medium heat until it’s just about to boil. Remove from heat.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Stir in the vanilla extract and a pinch of salt.
Strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps.
Divide the custard mixture evenly among ramekins or oven-safe dishes.
Place the ramekins in a baking dish and carefully pour the hot water from the kettle into the baking dish until it reaches about halfway up the sides of the ramekins. This creates a water bath for even cooking.
Sprinkle a little ground nutmeg or cinnamon on top of each custard, if desired.
Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the custards from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours or until chilled before serving.