Baked Custard

TinyArtist

Baked Custard

3 cups (750 ml) milk
4 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
A dash of salt
A grating of fresh nutmeg

Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes out clean. The custard should still be "jiggly" in the center - it will firm up after it cools. Serve chilled or at room temperature. Serves 6.