Egg Custard

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   Heat the milk in a large saucepan until bubbles form around the edges. Meanwhile, in a blender or with a stick blender, beat the eggs, sugar, and salt until very well blended; you don't want any egg chunks remaining and the sugar should be dissolved. When the milk is hot, temper the eggs by slowly streaming the milk into them while blending/whisking very vigorously. Once all mixed, stir in the vanilla. Divide the custard among individual custard cups or one or two larger oven-proof dishes. Sprinkle with nutmeg (I love freshly grated). Place cups inside a large casserole dish. Fill the dish with water, to about 1 inch from the tops of the cups. Bake in a preheated 325-degree oven for 45 minutes to an hour. You want the centers to be set; they should be a little wiggly but not runny. If you over bake these things they sort of separate-still edible but not nearly as smooth and delectable. Remove from the water bath and cool on the counter before chilling completely in the fridge.

* Per serving · 4 servings · Values may vary.

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