Heavenly Egg Custard Dessert

1Preheat your oven to 325°F (160°C).

2In a mixing bowl, whisk together the eggs (4 large) and granulated sugar (1 cup) until well combined and slightly frothy.

3Gradually add the whole milk (2 cups) to the egg mixture, whisking continuously to ensure a smooth blend.

4Stir in the vanilla extract (1 teaspoon), salt (¼ teaspoon), and ground nutmeg (½ teaspoon) until evenly distributed.

5Pour the custard mixture into individual ramekins or a large baking dish.

6Place the ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins (this is a water bath).

7Bake in the preheated oven for 40-45 minutes, or until the custard is set and a knife inserted in the center comes out clean.

8Remove the ramekins from the water bath and let them cool to room temperature.

9Once cooled, refrigerate the custards for at least 2 hours to chill.

10Before serving, whip the heavy cream (½ cup) until soft peaks form and dollop it on top of each custard.