Easy Egg Custard

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   1. Preheat oven to 300u00b0F.

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   2. Place six 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.

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

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

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

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   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.

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

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

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   9. Let the custard cool in the water bath for about 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.