Ingredients:
2 cups whole milk
3/4 cup granulated sugar
4 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Directions:
1- Preheat your oven to 325°F (160°C).
2- In a saucepan over medium heat, heat the milk and nutmeg, stirring occasionally, until just steaming. Don’t let it boil.
3- In a separate bowl, whisk together the sugar, eggs, and salt until light and fluffy.
4- Gradually pour the milk mixture into the egg mixture, whisking constantly.
5- Strain the mixture through a fine-mesh sieve to remove any lumps.
6- Divide the mixture evenly among 6-8 ramekins or custard cups.
7- Place the ramekins in a baking dish and add enough hot water to the dish to come halfway up the sides of the ramekins.
8- Bake for 35-40 minutes or until the custard is set but still jiggles in the center.
9- Remove from the oven and let cool to room temperature.
10- Chill in the refrigerator for at least 2 hours or until ready to serve.