Custard Nutmeg Bake (Printable Version)
Cozy vanilla custard with nutmeg for that snug, old-school flavor.
# What You'll Need:
01 -
Ground nutmeg
02 -
1 teaspoon vanilla extract
03 -
1/4 teaspoon salt
04 -
1/2 cup sugar
05 -
4 large eggs
06 -
4 cups whole milk
07 -
Fresh berries (totally optional)
# Steps to Follow:
01 -
You can toss on a handful of fresh berries over your chilly custard if that's your thing.
02 -
Pull that baking dish out of the hot water right away. Set it up on a rack to chill out for around half an hour. After it's cooled off, pop it in the fridge 'til it's good and cold.
03 -
Let it bake for close to an hour—start checking at 55 minutes. Stick a knife in near the center. If it comes out clean, you're golden. It'll have some wiggle left in the middle, even after it fully cools.
04 -
Put the round dish inside a bigger pan. Get the whole thing on your oven rack and carefully pour really hot water into the larger pan (enough to come up within about half an inch from the rim of your inner dish).
05 -
Run your eggy mix right through a wire strainer into a 1-1/2-quart round dish. Dust the top with some nutmeg.
06 -
Start slowly pouring the warm milk into your egg mixture while stirring the whole time. At the end, add in your splash of vanilla.
07 -
In a big bowl, grab a whisk and blend eggs, sugar, and salt. Don't go crazy—just make sure they're stirred together but not full of bubbles.
08 -
Warm the milk in a small saucepan on the stove until you see little bubbles along the pan’s edges. Kill the heat and let it hang out.
09 -
Crank your oven up to 350°F, which is about 175°C.
# Additional Notes:
01 -
Be careful when you fill the pan—don't let any water sneak into your custard or you'll mess up the texture.