Egg Custard

Heat the milk in a large saucepan until bubbles form around the edges. Meanwhile, in a blender or with a stick blender, beat the eggs, sugar, and salt until very well blended; you don’t want any egg chunks remaining and the sugar should be dissolved. When the milk is hot, temper the eggs by slowly streaming the milk into them while blending/whisking very vigorously. Once all mixed, stir in the vanilla. Divide the custard among individual custard cups or one or two larger oven-proof dishes. Sprinkle with nutmeg (I love freshly grated). Place cups inside a large casserole dish. Fill the dish with water, to about 1 inch from the tops of the cups. Bake in a preheated 325-degree oven for 45 minutes to an hour. You want the centers to be set; they should be a little wiggly but not runny. If you over bake these things they sort of separate—still edible but not nearly as smooth and delectable. Remove from the water bath and cool on the counter before chilling completely in the fridge.