Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Place 6 small ramekins in a deep baking dish. Ensure the dish is deep enough to create a water bath later.

2. Warm the Milk:
In a medium saucepan, gently heat the milk over medium heat until warm but not boiling. Remove from heat and set aside.

3. Prepare the Custard Mixture:
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.
Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.

4. Pour into Ramekins:
Strain the custard mixture through a fine-mesh sieve to remove any lumps for a silky texture.
Divide the custard evenly among the ramekins.

5. Create a Water Bath:
Carefully pour hot water into the baking dish, around the ramekins, until the water reaches about halfway up the sides of the ramekins.

6. Bake:
Bake the custards in the preheated oven for 30-35 minutes, or until the centers are set but still slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature.

7. Chill and Serve:
Sprinkle nutmeg on top if desired.
Refrigerate the custards for at least 2 hours before serving to allow them to fully set.
Serve chilled, or enjoy slightly warm if preferred.

Tips:

Dairy-Free Option: Substitute whole milk with almond milk, coconut milk, or oat milk for a dairy-free version.
Caramel Custard: Add a spoonful of caramel sauce to the bottom of each ramekin before pouring in the custard mixture.
Storage: Cover and store in the refrigerator for up to 3 days.
Enjoy your Easy Egg Custard—a timeless dessert that’s simple to make and sure to impress!