Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Place six 6-ounce custard cups in a 9×13-inch baking dish. Set aside.
Step 2: Prepare the Custard Mixture
In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
Heat the milk in a saucepan over medium heat until it is warm but not boiling. You want it to be just hot to the touch.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 3: Pour and Bake
Pour the custard mixture evenly into the prepared custard cups.
Sprinkle a light dusting of ground nutmeg over the top of each custard.
Pour hot water into the 9×13-inch baking dish, around the custard cups, until it reaches halfway up the sides of the cups. This water bath will help the custard cook evenly and prevent it from cracking.
Carefully transfer the baking dish to the preheated oven.
Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
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Step 4: Cool and Serve
Remove the custard cups from the water bath and let them cool on a wire rack.
Once cooled, refrigerate the custards for at least 2 hours before serving.
Serve chilled, optionally with a dollop of whipped cream or fresh berries.
Cooking Notes
Milk Temperature: Be careful not to boil the milk. It should be warm to the touch, around 120°F (49°C), to blend smoothly with the eggs without curdling.
Water Bath: The water bath helps the custard cook gently and evenly, preventing cracks and ensuring a smooth texture. Be cautious when handling the hot water.
Nutmeg: Ground nutmeg adds a classic flavor to baked custard, but you can also use ground cinnamon or a combination of the two for a twist.
Variations
Caramel Baked Custard
Drizzle caramel sauce into the bottom of each custard cup before adding the custard mixture for a caramel-flavored surprise.
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