Preparation Steps

• Preheat your oven to 325°F (160°C).
• In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly lighter in color.
• Stir in the nutmeg and salt.
• In a separate saucepan, gently heat the milk until it's warm but not boiling. You can also do this in the microwave.
• Slowly temper the egg mixture by gradually whisking in the warm milk. This prevents the eggs from scrambling.
• Stir in the vanilla extract.
• Pour the mixture into individual ramekins or a larger baking dish.
• Place the ramekins in a larger baking pan and carefully pour hot water into the larger pan to create a water bath (bain-marie). The water should come about halfway up the sides of the ramekins.
• Bake for 40-50 minutes, or until the custard is set but still has a slight wobble in the center. The edges should be firm.
• Remove the ramekins from the water bath and let them cool on a wire rack. Serve warm or chilled.