Classic Baked Vanilla Custard

Ingredients

• 2 cups whole milk (Full-fat dairy produces the most stable set and richest texture)
• 1 cup heavy cream (Combined with milk for a balanced richness)
• 4 large egg yolks (Plus 2 whole eggs - the combination of yolks and whole eggs affects final texture)
• 0.333 cup granulated sugar (Adjust to preference; older recipes often used slightly more)
• 1 vanilla bean (Split and scraped; steep in warm dairy before straining. A historically accurate preparation - vanilla extract is a nineteenth-century industrial convenience, not a traditional technique)
• 0.25 tsp fine salt (Balances sweetness and sharpens vanilla character)
• as needed freshly grated nutmeg (Optional; historically common in American and British baked custard recipes before vanilla dominated. Adds a period-appropriate aromatic note)
• as needed hot water (For the bain-marie (water bath); essential for even, gentle heat distribution)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Steep the Vanilla. Combine milk and cream in a saucepan. Split the vanilla bean lengthwise, scrape the seeds, and add both seeds and pod to the dairy. Warm over medium-low heat until just steaming - do not boil. Remove from heat, cover, and steep for 20-30 minutes. Remove and discard the pod.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the Egg Mixture. Whisk together egg yolks, whole eggs, sugar, and salt in a bowl until the mixture is smooth and the sugar is beginning to dissolve. Do not whisk aggressively; excessive air creates surface bubbles in the finished custard.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Temper and Combine. Slowly pour the warm vanilla dairy into the egg mixture in a thin, steady stream while whisking constantly. This tempering step raises the eggs' temperature gradually and prevents scrambling. Strain the combined mixture through a fine-mesh sieve into a pourable container.", 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill and Arrange. Preheat oven to 325°F (163°C). Arrange six 6-ounce ramekins or custard cups in a deep baking pan. Pour the strained custard mixture evenly into the cups. Grate a small amount of nutmeg over each if using.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake in a Water Bath. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Carefully transfer to the oven. Bake for 35-45 minutes, until the custards are set at the edges but retain a slight jiggle at the center. The internal temperature should reach approximately 170-175°F.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cool and Serve. Remove the ramekins from the water bath and allow to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours before serving. Serve cold or at cool room temperature, plain or with fresh seasonal fruit.', 'performTime': None}