Preheat your oven to 325°F (160°C).

Prepare the Custard Mixture:

In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.

Gradually whisk in the milk until the mixture is smooth.

Strain (Optional):

For an extra smooth texture, strain the custard mixture through a fine mesh strainer into another bowl.

Fill the Ramekins:

Pour the custard mixture evenly into 6 ramekins or custard cups.

Prepare the Water Bath:

Place the filled ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins.

Bake:

Cover the baking dish with aluminum foil to prevent the tops from browning too much.

Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Cool and Chill:

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

Sprinkle with a pinch of ground nutmeg if desired.

Cover and refrigerate for at least 2 hours before serving.

Prep Time:

15 minutes

Cook Time:

40 minutes

Total Time:

55 minutes

Nutrition (per serving, based on 6 servings):

Calories: 180

Total Fat: 7g

Saturated Fat: 3g

Cholesterol: 125mg

Sodium: 130mg

Total Carbohydrate: 22g

Dietary Fiber: 0g

Sugars: 21g

Protein: 7g

Enjoy this classic and comforting Fail-Proof Egg Custard as a simple yet delightful dessert for any occasion!