- Total Time
Some custards are slowly simmered on top of the stove, while others are baked in a water bath so they will set up slowly, assuring the silky-smooth texture.
table salt⅛ tsp, or to taste
low-fat milk¾ cup(s)
rum½ fl oz, dark-variety (about 1 Tbsp)
ground nutmeg⅛ tsp
- Preheat the oven to 350°F. Spray 2 (6-ounce) custard cups with nonstick spray.
- Whisk together the egg, sugar, and salt in a medium bowl; set aside.
- Bring the milk to a boil in a small saucepan. Remove the saucepan from the heat and stir in the rum and nutmeg. Slowly whisk the milk mixture into the egg mixture until blended. Pour the custard mixture into the custard cups. Place the cups in an 8-inch square baking pan. Fill the pan with hot tap water to come halfway up the sides of the custard cups.
- Bake until a knife inserted in the center of a custard comes out clean, 30–40 minutes. Cool the custards on a rack 15 minutes. Cover and refrigerate until set, at least 4 hours or overnight. Yields 1 custard per serving.