Old-Fashioned Baked Egg Custard

This is an old-fashioned baked custard made with just eggs, milk, sugar and vanilla, with a dusting of nutmeg on top. It's a simple way to show off good farm eggs and fresh milk.

Ingredients

• 3 eggs
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2½ cups milk, warmed to 120 to 130°F
• Ground nutmeg
• Ground cinnamon, for serving

Instructions

1. Heat the oven to 350°F and put a kettle or pot of water on to boil for the water bath.
2. In a medium bowl, whisk the eggs, sugar, vanilla and salt. Slowly stir in the warm milk.
3. Ladle the custard into 6-ounce ramekins or the cups of a muffin tin and dust the tops with nutmeg.
4. Set the cups in an empty 13-by-9-inch baking pan on the oven rack. Carefully pour the hot water into the pan until it comes to within ½ inch of the tops of the cups.
5. Bake for about 45 minutes, until a knife inserted halfway between the center and the edge comes out clean.
6. Lift the cups out of the water right away and let them cool for about 30 minutes. Serve warm in the ramekins or turned out onto plates, or chill and unmold before serving. Sprinkle with cinnamon.
7. Store leftovers covered in the refrigerator.

Tips

• The water bath keeps the heat gentle so the edges don't overcook before the center sets.
• Pull the cups from the water as soon as they're done, or they'll keep cooking.

Adapted from a recipe in the Milk Lady Markets recipe collection.