Velvety Milk and Egg Custard Cups

1Preheat your oven to 325°F (160°C).

2In a medium saucepan, heat the whole milk (2 cups) over medium heat until it is warm but not boiling. Stir occasionally to prevent scorching.

3In a mixing bowl, whisk together the eggs (4 large), granulated sugar (½ cup), vanilla extract (1 teaspoon), and salt (¼ teaspoon) until well combined and slightly frothy.

4If you prefer a thicker custard, whisk in the cornstarch until fully dissolved.

5Gradually pour the warm milk into the egg mixture while continuously whisking to temper the eggs (4 large) and prevent curdling.

6Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove any lumps or cooked egg bits.

7If using, sprinkle the ground nutmeg (¼ teaspoon) into the custard mixture and stir gently to combine.

8Divide the custard mixture evenly among individual ramekins or custard cups, filling them about 3/4 full.

9Place the filled ramekins in a baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.

10Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

11Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.