Baked Egg Custard

Preheat oven to 160°C. Combine milk 1 cup (250ml) canned evaporated milk and 1 cup (250ml) water in a saucepan. Place over medium heat and heat to scalding point. Beat yolks Yolks from 4 large eggs in a bowl, then add the sugar 1/3 cup (75g) caster sugar and vanilla 1/2 tsp vanilla extract . Slowly pour in hot milk, stirring constantly. Pour mixture into four 1/2 cup (125ml) ramekins and place in a baking pan. Fill the pan with hot water to come halfway up sides of the ramekins.

Sprinkle with the nutmeg Ground nutmeg (preferably freshly grated), to sprinkle . Bake for 45 minutes or until tip of a knife comes out clean when inserted. Serve warm or cold.