Easy Egg Custard
- 2 eggs (preferably free-range)
- 2 cups whole milk
- Freshly grated or ground nutmeg
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/3 cup sugar
1. Preheat oven to 300°F. 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them. 3. In a medium saucepan, bring the milk to a simmer over medium-low heat. 4. Meanwhile, in a separate bowl, whisk together ...