Ingredients

• 2 large eggs
• 0.33 cups white sugar
• 1 teaspoon brown sugar
• 0.25 teaspoons salt
• 1.25 teaspoons vanilla extract
• 1.25 cups whole milk
• pinch nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk eggs, white sugar, brown sugar, salt, and vanilla together in a bowl, until sugar is dissolved and batter no longer feels gritty, about 1 minute. Pour in milk and whisk thoroughly.
3. 3 Divide batter evenly between 4 (5-ounce) heat-proof ramekins.
4. 4 Pour one inch hot water into a baking dish large enough to accommodate the ramekins; place ramekins into the baking dish. Finely grate a small amount of nutmeg over each ramekin.
5. 5 Bake in the center of the preheated oven until custard is barely set, and a knife tip inserted near the center comes out clean, 45 to 60 minutes. Begin checking after 45 minutes; baking times can vary greatly depending on size and shape of ramekins.
6. 6 Remove to a wire rack to cool to room temperature. Transfer custards to a tray, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to overnight.

Nutrition per serving