Ingredients:

  • 2 cups (475ml) Heavy Cream
  • 1 cup (235ml) Whole Milk
  • 1/2 cup (100g) Granulated Sugar
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 4 Large Eggs
  • Pinch of Salt
  • Ground Nutmeg, for dusting

Instructions:

  1. Heat the cream, milk, sugar, and vanilla bean (or extract) in a saucepan over medium heat. Gently heat until sugar dissolves. Do not boil!
  2. Whisk the eggs and salt in a separate bowl. Gradually pour the warm cream mixture into the eggs, whisking constantly to temper them. This prevents scrambled eggs!
  3. Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg. This ensures a perfectly smooth texture.
  4. Pour the strained custard into the ramekins or baking dish. Dust the tops lightly with ground nutmeg.
  5. Place the ramekins/dish in the baking pan. Pour hot water into the baking pan, reaching halfway up the sides of the ramekins/dish.
  6. Bake in a preheated oven (325°F / 160°C) until the custards are set around the edges but still slightly wobbly in the center. The internal temperature should reach approximately 175-180°F (80-82°C).
  7. Remove the ramekins/dish from the water bath. Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.