Baked Custard

• 2 1/2 cups whole milk
• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 large eggs
• 3 large egg yolks
• 1/4 cup sugar
• Freshly grated nutmeg

1. Heat oven to 350 degrees.
2. Fill a teakettle with water, and bring to a boil.
3. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using.
4. Heat just until warm, then remove vanilla bean, and reserve for another use.
5. If not using bean, add vanilla extract after milk is heated.
6. In a medium bowl, whisk together the eggs, yolks and sugar.
7. Pour in vanilla-infused milk, whisking until smooth.
8. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter).
9. Sprinkle with nutmeg.
10. Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate.
11. Place in oven and bake until custard is set, about 1 hour.
12. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving.
13. Serve while slightly warm, preferably about 30 minutes after removing from oven.

milk, vanilla bean, eggs, egg yolks, sugar, nutmeg

Taken from cooking.nytimes.com/recipes/4855 (may not work)