Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C).
- Arrange six 6-ounce custard cups or ramekins in a deep baking dish.
- In a small saucepan, warm the milk over medium-low heat until hot to the touch but not boiling.
- In a large bowl, whisk together eggs, sugar, vanilla bean paste, and salt until smooth and well incorporated.
- Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
- Strain the mixture through a fine mesh sieve into a large measuring cup or bowl.
- Divide the custard mixture evenly between the ramekins.
- Sprinkle ground nutmeg on top of each custard.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake until custards are set but still slightly jiggly in the center.
Notes
For the smoothest texture, use whole milk - no substitutions. The water bath is essential for achieving the perfect silky consistency. You can substitute vanilla extract for vanilla bean paste if needed. Store custards covered in the refrigerator for up to 3 days. The custard can be served warm, room temperature, or chilled with fresh berries or whipped cream.