Place 4-6 ramekins (or custard cups) in a baking dish.
Divide the custard mixture evenly among the ramekins.
7. Bake in Water Bath:
Carefully pour hot water into the baking dish around the ramekins, creating a water bath. The water should come about halfway up the sides of the ramekins.
Bake for 35-45 minutes, or until the custards are set around the edges but slightly jiggly in the center. A knife inserted into the center should come out clean.
8. Cool:
Remove the ramekins from the water bath and let them cool to room temperature.
Refrigerate the custards for at least 2 hours before serving to allow them to fully set.
9. Garnish (Optional):
Before serving, sprinkle a little ground nutmeg or cinnamon on top for extra flavor.
Tips:
Water Bath: The water bath helps the custard cook evenly and prevents it from curdling.
Consistency: The custard will continue to firm up as it cools. If it’s a bit jiggly when you take it out of the oven, that’s okay.
Flavor Variations: You can infuse the milk with flavors like vanilla bean, cinnamon sticks, or citrus zest before mixing with the eggs.
This Fail-Proof Egg Custard is a simple yet elegant dessert that’s perfect for any occasion. Enjoy the creamy, sweet treat! 🍮
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