Name: Classic Custard
Ingredients: • 2 cups whole milk• ½ cup heavy cream (or all milk for lighter version)• 3 large eggs• ¼ cup (50g) granulated sugar• 1 tsp pure vanilla extract• Pinch of salt• Freshly grated nutmeg (for topping)

Ingredients

• 2 cups whole milk
• ½ cup heavy cream (or all milk for lighter version)
• 3 large eggs
• ¼ cup (50g) granulated sugar
• 1 tsp pure vanilla extract
• Pinch of salt
• Freshly grated nutmeg (for topping)

Instructions

Preheat oven to 325°F (165°C). Place 4–6 ramekins or one 1-quart baking dish in a deep roasting pan.
In a saucepan, gently heat milk and cream over medium until steaming (do not boil). Remove from heat.
In a bowl, whisk eggs, sugar, vanilla, and salt until smooth. Slowly pour hot milk into egg mixture, whisking constantly to temper eggs.
Strain custard through a fine-mesh sieve into a pitcher (removes any lumps).
Divide evenly among ramekins. Sprinkle tops lightly with nutmeg.
Carefully pour hot water into roasting pan until it reaches halfway up the sides of the dishes (water bath).
Bake 35–40 min (ramekins) or 45–50 min (large dish) until edges are set but center still jiggles slightly.
Remove from water bath; cool 15 min. Chill at least 2 hours (or serve warm).