Fail-Proof Egg Custard

Prep the Oven and Bath: Preheat your oven to 150°C (300°F). Low and slow is the golden rule here. Place four to six ramekins inside a deep baking pan.
Infuse the Milk: Heat the milk and sugar in a saucepan over medium heat just until it begins to steam—do not let it reach a rolling boil. Stir in the vanilla extract once removed from the heat.
Temper the Eggs: In a separate bowl, whisk the eggs and extra yolk gently (avoid creating too many air bubbles). Slowly ladle a small amount of the warm milk into the eggs while whisking constantly. Continue until about half the milk is incorporated, then pour the egg mixture back into the remaining milk.
Strain for Perfection: For a truly professional finish, pour the mixture through a fine-mesh sieve into a pitcher. This removes any unintended bits of cooked egg or foam.
The Water Bath: Divide the liquid among the ramekins. Carefully pour hot (not boiling) water into the baking pan until it reaches halfway up the sides of the ramekins.
The Bake: Dust the tops with fresh nutmeg. Bake for 35–45 minutes. The custards are done when they are set at the edges but still have a slight “jiggle” in the very center.
Chill and Set: Remove the ramekins from the water bath immediately and let them cool to room temperature before refrigerating for at least two hours.

Once you have mastered the base technique, you can explore different profiles to suit the season:

Citrus & Cardamom: Infuse the milk with orange zest and a crushed cardamom pod.
Honey & Lavender: Replace half the sugar with a floral honey and steep dried lavender in the milk.
Espresso: Add a teaspoon of instant espresso powder to the warm milk for a rich, caffeinated twist

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