Classic Baked Egg Custard Recipe

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). It's important to allow your oven to fully preheat, lest your custard doesn't set correctly.

In a medium bowl, whisk your eggs until they're beaten. This is the step where you control the texture of your custard. Don't beat your eggs into a frenzy, just gently whisk them until the yolk and white are married together smoothly.

Now, over medium heat, heat your milk in a saucepan until it starts to steam. Be careful not to boil it. This is a crucial step - too hot, and it can curdle your eggs.

Gradually add sugar, vanilla extract, and salt to your egg mixture, whisking constantly. We add the sugar now because it helps the eggs to stabilize and raises their coagulation temperature, ensuring a silky-smooth custard.

Slowly pour the hot milk into the egg mixture, stirring continuously, to temper the eggs. Resist the urge to rush this step. Rushing can scramble the eggs and give your custard a grainy texture.

Next, use a sieve to strain your custard mixture into a pouring jug. This step ensures your custard is lump-free and smooth.

Pour the custard mixture into six custard cups or ramekins.

Place these cups in a large baking dish and pour hot water into the dish until it comes halfway up the sides of the cups. This water bath (or bain-marie as the French say) is key for gently cooking the custard.

Bake for about 45 minutes until custards set but are still slightly wobbly in the center.

Cool the custards in the water bath for 15 minutes, then remove and cool completely on a wire rack.

Sprinkle nutmeg on top before serving. An optional step, but one I find essential. The nutmeg adds a touch of warmth to the custard's flavor.