Egg Custardadapted from Better Homes and Gardens 1950’s edition
1 cup milk (I used full-fat coconut milk from a can)
2 T sugar (I used turbinado)
1 t vanilla
Freshly grated nutmeg
Preheat oven to 325 degrees F. Warm the milk until some bubble form around the edges. Meanwhile, whisk the eggs and sugar in another bowl. When the milk has cooled slightly whisk in the vanilla and then the egg mixture. Divide the mixture between ramekins. I used 5 ounce ramekins, but if your ramekins are larger you could probably get away with two. Heat some water in a kettle and while it is heating place the ramekins in a pan. I used a 9 in square pan. Grate some nutmeg over the tops of the ramekins. When the water is heated pour it in the pan around the ramekins until it is an inch high. Place the pan in the preheated oven for 40-45 minutes. Custard is done when a knife inserted in the center comes out clean. Enjoy warm or cold!