Instructions

1. Prepare the main custard ingredients over low heat in a saucepan. Use your milk of choice to create the custard, but keep in mind that the higher the fat content, the creamier your custard will be. In other words, whole-fat milk produces richer-tasting custard than 2-percent or evaporated milk. Eliminate clumps in the custard by pouring it through a strainer or colander into a bowl.

2. Bake the custard slowly and evenly in an oven water bath by placing six ramekin dishes in a 13-by-9-inch glass baking dish or roasting pan. Fill the ramekins about halfway with custard and sprinkle them with cinnamon or nutmeg, if you like. Pour very hot water (but not boiling) into the dish or pan. The water level should reach about halfway up the ramekins. Bake the custard for about 30 minutes at 300 degrees Fahrenheit. Alternatively, place the ramekins on a baking sheet and bake them for about 10 minutes at 350 degrees — so they will inflate quickly -- then another 25 minutes at 325 degrees so they will set softly.

3. Remove the ramekins from the oven. The custard should look set though still a little loose in the middle, similar to cheesecake. To be sure the custard is done, insert a toothpick in the middle of one ramekin. The toothpick should come out mostly clean.

4. Serve the warm custard with fresh fruit or a dollop of whipped cream on top if desired. Scoop it up with a spoon or use your favorite cookies. You also can refrigerate the custard and enjoy it cold.

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