Instructions
Heat Milk: In a small saucepan, heat 4 cups of 2% or whole milk to about 180 degrees F or just before it starts to simmer. Do not boil.
Combine Mixtures: Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
Pour into Baking Dish: Pour the combined mixture into the prepared 8×8 baking dish. Sprinkle nutmeg over the top if desired.
Water Bath Setup: Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
Bake: Place the double dishes in the preheated oven and bake for 45-50 minutes or until an inserted knife comes out clean. The custard will still jiggle, so be careful not to overbake as it may curdle.
Serve: Serve the fail-proof egg custard warm or chilled. You can top it with whipped cream, fruit, or additional spices. Refrigerate any leftovers.
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