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.