ingrediants

4 large eggs
½ cup (100 g) sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ cups (600 ml) milk (whole milk works best)
Ground nutmeg (optional, for topping)

🍮 Instructions

Preheat the oven
Set your oven to 160°C (325°F).
Warm the milk
Heat the milk in a saucepan over medium heat until it’s hot but not boiling (you should see steam, but no bubbles).
Mix eggs and sugar
In a bowl, whisk together the eggs, sugar, and salt until well blended (don’t overbeat).
Temper the eggs
Slowly pour the warm milk into the egg mixture while whisking constantly. This prevents curdling.
Add vanilla
Stir in the vanilla extract.
Strain (optional but recommended)
Pour the mixture through a sieve for an extra-smooth custard.
Prepare for baking
Pour into individual ramekins or a baking dish. Sprinkle a little nutmeg on top if you like.
Water bath (bain-marie)
Place the filled dishes in a larger baking pan. Add hot water to the pan until it reaches halfway up the sides of the custard cups.
Bake
Bake for 35–45 minutes, or until a knife inserted near the center comes out clean.
Cool and serve
Remove from the water bath, let cool, then refrigerate. Serve chilled or slightly warm.

✨ Tips

For extra richness, replace part of the milk with cream.
Avoid overbaking—custard should still have a slight jiggle in the center.
Add a pinch of cinnamon along with nutmeg for a warmer flavor.