Instructions
Prep the Oven and Dish
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Preheat your oven to 350°F (175°C).
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Lightly grease an 8×8-inch baking dish and set aside.
Make the Egg Mixture
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In a large bowl, whisk together the eggs, sugar, vanilla, and salt until smooth and well combined.
Warm the Milk
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Pour the milk into a medium saucepan.
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Heat gently over medium heat until it reaches about 180°F (just before simmering). Avoid boiling.
Temper the Eggs
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Slowly drizzle the hot milk into the egg mixture while whisking constantly.
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Continue whisking for another minute to ensure everything is fully blended.
Prepare to Bake
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Pour the custard mixture into the prepared baking dish.
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Sprinkle nutmeg on top for extra flavor if desired.
Set Up the Water Bath
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Place the baking dish into a larger roasting pan or baking dish.
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Carefully pour hot water into the outer pan until it reaches about 1 inch up the sides of the custard dish.
Bake the Custard
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Bake for 45–50 minutes, or until a knife inserted into the center comes out clean. The custard should still have a slight jiggle in the center—avoid overbaking to prevent curdling.
Serve and Enjoy
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Let cool slightly, then serve warm or refrigerate for a chilled dessert.
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Top with whipped cream, fresh berries, or a dusting of cinnamon or nutmeg for extra flair.
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Store leftovers covered in the refrigerator.
Tips
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Always add the hot milk slowly to avoid scrambling the eggs.
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A thermometer is helpful to gauge milk temperature, but it’s not essential—just watch for small bubbles forming around the edge.
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This custard pairs beautifully with caramel sauce or fruit compote for a sophisticated touch.