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Step 1: Preheat & Prep
- Preheat oven to 165°C (325°F).
- Place 4 ramekins in a deep baking dish.
Step 2: Warm the Milk
- Heat milk in a saucepan until steamy but not boiling.
- Remove from heat and set aside.
Step 3: Mix Eggs & Sugar
- In a bowl, whisk eggs, sugar, salt, and vanilla gently.
- Avoid whipping in air (this keeps the custard smooth).
Step 4: Temper the Eggs
- Slowly pour warm milk into the egg mixture, whisking gently.
- This prevents curdling.
Step 5: Fill Ramekins
- Pour custard evenly into ramekins.
- Sprinkle a pinch of nutmeg on top if desired.
Step 6: Water Bath (Very Important)
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- This ensures even, gentle cooking.
Step 7: Bake
- Bake 35–45 minutes, until edges are set and the center still slightly jiggles.
- Do not overbake.
Step 8: Cool & Serve
- Remove ramekins from water bath.
- Cool to room temperature, then refrigerate at least 2 hours.
- Serve chilled or slightly warm.
💡 Pro Tips
- For extra smooth custard, strain the mixture before baking.
- Whole milk gives classic texture; cream makes it richer.
- Custard is done when a knife inserted near the center comes out mostly clean.
🍽️ Serving Ideas
- Serve plain for a nostalgic treat
- Add fresh berries on top
- Pair with tea or coffee
