Eat It

Instructions

1

Preheat oven to 300Â°F.
2

Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
3

In a medium saucepan, bring the milk to a simmer over medium-low heat.
4

Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
5

Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6

Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
7

Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8

Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
9

Let the custard cool in the water bath for about 2 hours before serving.