1. Step 1
Preheat oven to 300°F. Place six 4-ounce ovenproof cups (you can use ramekins or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
Step 2
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Step 3
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Step 4
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in the water bath for about 2 hours before serving.
ADVERTISEMENT
