Ingredients
4 large eggs
¾ cup granulated sugar
½ teaspoon salt
1 tablespoon pure vanilla extract
3 cups whole milk
Ground nutmeg for topping
Butter for greasing ramekins
Instructions
Preheat oven to 325°F (160°C). Lightly butter six small custard cups or ramekins and place them in a deep baking dish.
In a mixing bowl, whisk the eggs until smooth. Add sugar, salt, and vanilla, and whisk gently until combined (avoid whipping in air).
Warm the milk until hot but not boiling. Slowly pour the milk into the egg mixture while whisking continuously.
Carefully pour the custard mixture into prepared ramekins.
Sprinkle a light dusting of nutmeg over each cup.
Place the baking dish in the oven. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake 40–45 minutes, or until custard is set around the edges but slightly jiggly in the center.
Remove ramekins from the water bath and let cool at room temperature for 20 minutes. Chill or serve warm.