Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
ADVERTISEMENT
Pages: 1 2
