Baked Egg Custard

Directions

• Preheat your oven to 350 degrees Fahrenheit.
• Using a small spoon, delicately remove the chalaza from the egg yolks, ensuring a smooth custard texture.
• In a large mixing bowl, whisk together the eggs, sugar, salt, until well combined.
• Warm the milk and half & half, then gradually whisk them into the egg mixture until smooth and homogeneous.
• Strain the custard mixture to remove any lumps, then divide it evenly among 5 large or 6 small ramekins.
• Sprinkle a generous pinch of ground nutmeg over the surface of each custard-filled ramekin.
• Place the ramekins in a large baking pan, and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
• Bake the custards for approximately 45 minutes, or until a knife inserted into the centers comes out clean with a slight jiggle remaining.
• Once baked, transfer the custards to a wire rack to cool to room temperature.
• Serve the custards at room temperature or chilled, as desired.