Ingredients

  • 2 cups milk (whole milk is recommended for richness)
  • 1/2 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract (or other flavoring like almond or lemon)
  • Pinch of salt
  • Ground nutmeg or cinnamon for sprinkling (optional)

Instructions

* Preheat Oven: Preheat your oven to 325°F (160°C).

* Prepare Baking Dish: Lightly butter or grease a baking dish or individual ramekins.

* Heat Milk: In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Do not boil.

* Whisk Eggs: In a separate bowl, whisk the eggs, vanilla extract (or other flavoring), and salt together.

* Temper Eggs: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly. This “tempers” the eggs, preventing them from scrambling when added to the hot milk.

* Combine Mixtures: Gradually pour the tempered egg mixture into the remaining hot milk, whisking gently to combine.

* Strain (Optional): For a smoother custard, strain the mixture through a fine-mesh sieve into a pitcher or bowl with a spout.

* Pour into Dish: Pour the custard mixture into the prepared baking dish or ramekins.

* Water Bath: Place the baking dish or ramekins in a larger baking pan. Fill the larger pan with hot water until it comes halfway up the sides of the custard dish. This water bath helps the custard cook evenly and prevents it from curdling.

* Bake: Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.

* Cool: Remove the custard from the water bath and let it cool to room temperature. Then, refrigerate for at least 2 hours or until chilled.

* Sprinkle: Before serving, sprinkle with ground nutmeg or cinnamon, if desired.