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This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)
- 2 cups whole milk
- 2 eggs (preferably free-range)
- 2 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
- Preheat oven to 300° F.
- Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- Let the custard cool in the water bath for about 2 hours before serving.
