Step 1: Prepare the Custard Base

In a medium saucepan, heat the milk over medium heat until it’s warm, but not boiling. Stir occasionally to prevent burning.

In a small bowl, whisk the eggs, sugar, salt, and vanilla until well combined.

Step 2: Temper the Eggs

Slowly pour a little of the warm milk into the egg mixture while whisking constantly to temper the eggs (this prevents them from scrambling).

Gradually add the remaining milk, continuing to whisk as you pour.

Step 3: Cook the Custard

Pour the egg mixture back into the saucepan and cook over low heat. Stir constantly with a wooden spoon or heatproof spatula to ensure the custard doesn’t curdle.

Continue cooking for about 5–7 minutes, or until the custard thickens and coats the back of the spoon. Don’t let it boil.

Step 4: Strain & Cool

Once thickened, remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a bowl to remove any egg bits. This ensures a silky smooth texture.

Let the custard cool for 15–20 minutes, then transfer it into ramekins or custard cups.

Step 5: Chill & Serve

Place the ramekins in the fridge and chill for at least 2 hours, or until fully set.

Serve chilled, and top with a sprinkle of cinnamon or nutmeg if desired. Enjoy!