Baked Custard

1. Preheat the oven to 325 degrees Fahrenheit and lightly grease four 6-ounce custard cups or a single baking dish with the butter.
2. In a saucepan, warm the milk over medium heat just until small bubbles form at the edges, then remove from the heat before it boils.
3. In a mixing bowl, whisk the eggs with the sugar and salt until well blended but not foamy.
4. Whisking constantly, pour the hot milk into the eggs in a slow, thin stream to temper them, then stir in the vanilla extract.
5. Strain the custard through a fine sieve into the prepared cups and sprinkle the tops with ground nutmeg.
6. Set the cups in a baking pan and pour hot water into the pan until it reaches halfway up the sides of the cups to create a water bath.
7. Bake for 40 to 50 minutes until the custard is set around the edges but still slightly jiggly in the center and a knife inserted near the edge comes out clean, reaching an internal temperature of 170 to 175 degrees Fahrenheit.
8. Carefully remove the cups from the water bath and let them cool, then chill in the refrigerator for at least 2 hours before serving.

You'll use: Oven · Saucepan · Pan · Blender · Whisk