1. Preheat your oven to 350°F (175°C) and have six custard cups or ramekins at the ready.
2. In a large mixing bowl, whisk together the eggs and sugar until they’re just combined – you’re not after a frothy mixture, just a friendly blending of the two.
3. Next, stir in the vanilla extract, salt, and nutmeg. Add the warmth of tradition by grating in a touch of fresh nutmeg if you have it on hand.
4. Gently warm the milk and cream together in a saucepan until it’s just hot to the touch. This little step is what gives the custard its silken consistency.
5. Gradually add the warm milk mixture to the eggs, whisking continuously but gently to keep things smooth and to prevent scrambling your lovely base.
6. Pour the mixture through a fine-mesh sieve into the custard cups. This is your secret to a perfect, lump-free texture.
7. Place the filled cups in a baking pan and pour hot water into the pan around them, about halfway up the sides of the cups. This water bath is your custard’s BFF – it ensures even cooking and a creamy finish.
8. Carefully slide the pan into the preheated oven and bake for about 45 to 50 minutes, or until set but still slightly wobbly in the middle.
9. Once done, remove the custard cups from the water bath and let them cool. Then, chill in the refrigerator for at least 2 hours before serving.
