Flavorful Baked Custard

Let’s make it

1. Preheat the oven to 300°F. Set six 6-ounce oven-safe custard cups in a deep roasting pan.
2. Heat the milk and sugar gently until steaming and the sugar dissolves; do not boil. Slowly whisk the hot milk into the beaten eggs. Stir in the vanilla.
3. Divide among the cups and sprinkle lightly with nutmeg. Pour hot water into the roasting pan to reach halfway up the cups.
4. Bake for about 45–60 minutes, until the edges are set and the centers have a slight wobble; a knife near the center should come out clean.
5. Lift the cups out of the water. Cool briefly, then refrigerate within 2 hours. Chill at least 2 hours and serve cold.

From the complete review edition, page 102. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.