Ingredients
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 1/2 cup
- Eggs: 4 large
- Egg yolks: 2 large
- Vanilla extract: 1 teaspoon
- Freshly grated nutmeg: 1/2 teaspoon
- Pinch of salt
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare a water bath by placing a kitchen towel in the bottom of a baking dish large enough to hold the custard cups or ramekins.
- Step 2: In a saucepan, combine the heavy cream and milk. Heat over medium heat until just simmering, do not boil. Remove from heat.
- Step 3: In a separate bowl, whisk together the sugar, eggs, egg yolks, and salt until well combined and slightly pale.
- Step 4: Gradually whisk the warm cream mixture into the egg mixture, tempering the eggs to prevent curdling. Stir in the vanilla extract and nutmeg.
- Step 5: Pour the custard mixture into prepared ramekins or custard cups. Place the ramekins in the prepared baking dish with the towel. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Step 6: Bake in the preheated oven for 45-60 minutes, or until the custards are set around the edges but still slightly wobbly in the center. Let cool completely before refrigerating for at least 2 hours before serving.
Notes
- Store leftover custard in the refrigerator, covered, for up to 3 days, but it's best enjoyed fresh.
- Gently warm refrigerated custard in a low oven (around 250°F or 120°C) for about 10-15 minutes, or until just slightly warmed through; avoid microwaving as it can alter the texture.
- A dusting of extra nutmeg or a dollop of whipped cream makes this custard an elegant dessert.
- For the smoothest texture, be sure to temper the eggs gradually by slowly whisking in the warm cream mixture, preventing any unwanted scrambling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American