Fail-Proof Egg Custard: A Classic Comfort Dessert

In a medium saucepan, heat the whole milk over medium heat until it’s warm but not boiling (around 180°F or 82°C). Stir occasionally to prevent the milk from scorching.
Once warm, remove the pan from the heat and stir in the granulated sugar, vanilla extract, and nutmeg until the sugar has dissolved completely.
Beat the Eggs:

In a separate bowl, whisk together the eggs and a pinch of salt until they are well beaten and slightly frothy.
Temper the Eggs:

Slowly pour a small amount of the warm milk mixture into the beaten eggs while whisking continuously. This process, called “tempering,” helps prevent the eggs from cooking too quickly and scrambling.
Gradually add more of the warm milk mixture to the eggs, whisking constantly, until about half of the milk mixture has been incorporated into the eggs.
Combine and Cook:

Pour the egg and milk mixture back into the saucepan with the remaining warm milk. Place the saucepan back on the stovetop over medium-low heat.
Cook the custard mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon (about 5-7 minutes). Be patient and keep the heat low to avoid curdling.
Strain and Cool:

Once the custard has thickened, remove it from the heat. For an ultra-smooth custard, strain it through a fine mesh sieve into a clean bowl to remove any egg solids.
Let the custard cool slightly, then cover and refrigerate it for at least 2 hours or until chilled.
Serve:

Serve your egg custard chilled, garnished with a sprinkle of ground nutmeg or cinnamon if desired. It’s perfect on its own or paired with fresh berries or a dollop of whipped cream.
Serving and Storage Tips: