Fail-Proof Egg Custard

INGREDIENTS:

4 large eggs

1/2 cup granulated sugar

2 cups whole milk

1 teaspoon vanilla extract

Pinch of salt

Ground nutmeg, for garnish (optional)

DIRECTIONS:

Preheat your oven to 325°F (160°C). Place four ramekins in a baking dish and set aside.

In a mixing bowl, whisk together the eggs and sugar until well combined.

Heat the milk in a saucepan over medium heat until it just begins to simmer.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

Stir in the vanilla extract and salt.

Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture.

Divide the custard evenly among the ramekins.

Sprinkle a little ground nutmeg over the top of each custard, if desired.

Carefully pour hot water into the baking dish, around the ramekins, until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center …