Baked Egg Custard

Indulge in the creamy allure of our baked egg custard, a dessert that strikes the perfect balance between elegance and simplicity.

Ingredients

• 4 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 cups 2% milk
• 1 cup half & half
• Ground nutmeg

Directions

• Preheat your oven to 350 degrees Fahrenheit.
• Using a small spoon, delicately remove the chalaza from the egg yolks, ensuring a smooth custard texture.
• In a large mixing bowl, whisk together the eggs, sugar, salt, until well combined.
• Warm the milk and half & half, then gradually whisk them into the egg mixture until smooth and homogeneous.
• Strain the custard mixture to remove any lumps, then divide it evenly among 5 large or 6 small ramekins.
• Sprinkle a generous pinch of ground nutmeg over the surface of each custard-filled ramekin.
• Place the ramekins in a large baking pan, and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
• Bake the custards for approximately 45 minutes, or until a knife inserted into the centers comes out clean with a slight jiggle remaining.
• Once baked, transfer the custards to a wire rack to cool to room temperature.
• Serve the custards at room temperature or chilled, as desired.

Notes

• For storage, cover the custards with plastic wrap and refrigerate for up to 3 days. Ensure proper sealing to maintain freshness and texture.