Ingredients:

  • 3 cups whole milk
  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly grated nutmeg

Instructions:

  1. Combine the milk and salt in a saucepan over medium heat. Heat until the milk begins to steam and small bubbles form around the edges, then remove from heat and stir in the vanilla extract.
  2. In a mixing bowl, whisk the eggs and maple syrup until smooth and slightly pale.
  3. While whisking constantly, slowly drizzle in about 1/2 cup of the hot milk. Note: This is the tempering phase to prevent the eggs from curdling.
  4. Continue adding the remaining milk in a steady stream while whisking to ensure a smooth emulsion. For a detailed look at the physics of this, check out the tempering guides at [King Arthur Baking](https://www.kingarthurbaking.com).
  5. Pour the mixture through a fine mesh strainer into a pitcher or measuring cup to remove any lumps.
  6. Divide the liquid evenly among 8 ramekins.
  7. Place the ramekins in a roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of the cups.
  8. Sprinkle a pinch of nutmeg on top of each custard.
  9. Bake at 325°F (160°C) for 40–50 minutes. Remove from the oven when the edges are set but the center still has a gentle wobble.
  10. Let the custards rest for 10 minutes before serving.