Baked Custard

Instructions

1. Prepare the oven and ramekins
   Preheat your oven to 325°F (165°C). Arrange six 6-ounce ramekins in a large baking dish with at least 2-inch sides. If making caramel topping, heat 2 tablespoons sugar in a small pan until golden brown, then quickly pour into ramekins to coat bottoms.
2. Mix the eggs and sugar
   In a large bowl, whisk the eggs until just blended. Add the sugar gradually while whisking until combined but not foamy. Overbeating will create bubbles in the final custard.
3. Heat the dairy mixture
   In a medium saucepan, heat the milk and cream over medium-low heat until small bubbles form around the edges (about 3-4 minutes). Do not let it boil. Remove from heat and add vanilla extract, salt, and nutmeg.
4. Create the custard mixture
   Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent cooking the eggs. Add lemon zest if using. Strain the mixture through a fine-mesh sieve to remove any egg solids or lumps.
5. Fill and prepare water bath
   Divide the custard mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie). This ensures gentle, even cooking.
6. Bake the custards
   Carefully transfer the baking dish to the preheated oven. Bake for 35-45 minutes until the custards are set around the edges but still slightly jiggly in the center. A knife inserted about 1 inch from the edge should come out clean.
7. Cool and refrigerate
   Remove the ramekins from the water bath using tongs. Allow to cool at room temperature for 30 minutes, then cover each with plastic wrap and refrigerate for at least 2 hours or up to 2 days for the best texture and flavor.