“My grandmother and aunts used to make this when I was young.”

“My grandmother and aunts used to make this when I was young.”

Be sure to use a larger baking dish to place the dish or ramekins in.
Carefully fill the larger pan halfway up the sides of the custard dish with boiling water.
After 45 to 60 minutes of baking in a preheated oven, the custard should be cooked through and a knife inserted into the center should come out clean. Once the custard has set, it should still have a little jiggly center.
Let sit for at least two hours before filling:

Once the custard is cooked, carefully remove the baking dish or ramekins from the bain-marie.
Once the custard has cooled to room temperature, refrigerate for at least two hours before serving.
For an added touch, you can optionally sprinkle the top with ground nutmeg before serving.