This egg custard is so smooth and silky and sprinkled with a touch of nutmeg. It’s the perfect dessert when you want something that’s not too sweet or heavy.
- 4 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups 2% milk
- 1 cup half & half
- Ground nutmeg
Preheat oven to 350 degrees.
- Using a small spoon, remove the little white thing, Chalaza from the egg yolks. Add the eggs to a large bowl. Whisk them for a few seconds, then add the sugar, salt, and vanilla and whisk until well combined. Set aside while you warm the milk and half & half. Add the warm milk and half & half to the egg/sugar mixture and whisk until smooth. Pour the mixture through a strainer and divide between 5 large or 6 small ramekins. Sprinkle nutmeg over the tops. Place the ramekins in a large baking pan. Carefully pour hot water in the pan, being careful to not spill water into the ramekins. Pour the water until it reaches halfway up the ramekins. Bake for about 45 minutes or until a sharp knife inserted into the centers comes out clean. The custards will still be slightly jiggly in the centers. Transfer custards to a wire rack and cool to room temperature.
- Serve custard at room temperature or chilled.
- If you’re not serving the custards right away, cover the custards with plastic wrap, and refrigerate until ready to serve. Serve chilled or allow to set for 20 minutes before serving.
- Custards will keep refrigerated for up to 3 days but start to separate and become watery after that.
Keywords: baked egg custard, egg custard, custard,