Creamy Milk Custard

1Preheat the oven to 350°F (175°C).

2In a saucepan, heat 2 cups of milk over low heat until hot but not boiling.

3In a mixing bowl, whisk 4 eggs and 1 cup of sugar until smooth and well combined.

4Slowly pour the hot milk into the egg mixture, stirring constantly to prevent curdling.

5Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon.

6Remove from heat and pour the custard through a fine mesh sieve to remove any lumps.

7Pour the custard into individual ramekins or a baking dish.

8Place the ramekins or dish in a larger baking pan and fill the pan with hot water halfway up the sides of the ramekins or dish to create a water bath.

9Bake in the preheated oven for 30-35 minutes or until the custard is set but still jiggly in the center.

10Remove from the oven and let the custard cool to room temperature before refrigerating for at least 2 hours.

11Serve the creamy milk custard chilled or at room temperature, garnished with fresh berries or a sprinkle of cinnamon.

12Enjoy this creamy and luscious dessert!