4 cups milk
6 large eggs
2/3 cups sugar
½ tsp. salt
1 tsp. vanilla
Pinch of ground nutmeg
Preheat oven to 325 degrees.
In a large saucepan, bring the milk to a simmer over medium-low heat until bubbles form around the edges.
Meanwhile, in a separate bowl, whisk together the eggs, sugar, and salt.
Once the milk is hot, remove from the heat. Slowly add the milk into the eggs while whisking vigorously.
Then stir the vanilla into the custard mixture.
Pour the custard mixture into a 9×13 casserole (or small custard cups) and sprinkle with nutmeg.
Place baking dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the baking dish. This is called a water bath.
Bake for 45 minutes (35 minutes for custard cups) or until the custard has just set (it can still be a little loose).
Cool before serving and refrigerate if not serving the custard warm.
Use freshly grated nutmeg.
You can strain the custard through a fine mesh strainer prior to pouring into the baking dish.
Serve custard plain or with fresh berries and whipped cream.
Can be served warm or cold.
Can be stored in the refrigerator, covered, for up to 3 days.