Quote Originally Posted by lil_earthmomma View Post
  • 4 cups whole milk (I use cream!)
  • 4 eggs (preferably free-range)
  • 4 egg yolks
  • 1 cup sugar
  • 1 Tbsp vanilla extract
  • Freshly grated or ground nutmeg

  • Pinch of salt

1. Preheat oven to 300F.

2. Place 12 4-ounce ovenproof cups (you can use ramekins,
or coffee cups marked as oven-safe) in a deep baking pan just large enough to
hold them.

3. In a medium saucepan, bring the milk to a simmer over
medium-low heat.

4. Meanwhile, in a separate bowl, whisk together the eggs,
yolks, sugar, and vanilla.

5. Slowly pour the egg mixture into the simmering milk,
whisking gently to combine.

6. Pour the mixture through a fine strainer into the cups
(if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly
with the nutmeg.

7. Pour hot (not boiling) water into the pan until it
reaches halfway up the sides of the cups.

8. Bake until the custard is just set (it can still be a
little loose), 30 to 35 minutes.

9. Let the custard cool in the water bath for about 2 hours
before serving.
Awesome, thank you!! I will be trying this out soon.