Ingredients:
- cups Whole Milk (full-fat)
- /2 cup Heavy Cream (Double Cream)
- /2 cup Granulated Sugar
- large Eggs (room temperature)
- large Egg Yolks
- teaspoon Pure Vanilla Extract
- /4 teaspoon Freshly Grated Nutmeg
- Pinch of Salt
- Extra freshly grated nutmeg for dusting
Instructions:
- Preheat oven to 325°F (160°C). Bring a kettle of water to a boil for the water bath. Lightly grease 6 standard ramekins.
- Combine milk, cream, and half the sugar in a medium saucepan. Heat gently over medium heat until just steaming—do not boil. Remove from heat.
- In a large mixing bowl, lightly whisk the whole eggs, egg yolks, remaining sugar, vanilla, salt, and nutmeg until just combined. Avoid over-whisking.
- Slowly pour the warm milk mixture into the egg mixture in a thin stream while continuously whisking gently to temper the eggs and prevent scrambling.
- Pass the entire custard mixture through a fine-mesh sieve into a clean bowl or measuring jug to ensure a silky texture. Skim off any surface bubbles.
- Place the greased ramekins inside a large roasting pan. Carefully divide the custard mixture evenly among the ramekins.
- Carefully pour the boiling water into the roasting pan, surrounding the ramekins until the water reaches halfway up their sides (Bain-Marie). Dust the top of the custards lightly with extra nutmeg.
- Bake for 40–50 minutes. The custard is done when the edges are set but the center still has a very slight, gentle wobble.
- Carefully remove the ramekins from the water bath using tongs. Let them cool completely on a wire rack before chilling in the refrigerator for at least 4 hours.