Instructions: Preheat the oven to 350 degrees. Brush eight 3-ounce ramekins with melted butter; set aside.

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and nutmeg. Pass through a fine-mesh sieve into a large measuring cup. Divide evenly between prepared ramekins. Dot the top of each with a piece of the butter.

Transfer ramekins to a medium baking dish, and place on center rack of oven. Add enough hot water to come three-quarters of the way up sides of ramekins. Bake until custards are just set in the center, about 40 minutes.

Remove ramekins from water bath, and transfer to a wire rack to cool. Serve warm, at room temperature, or chilled. The custard will keep, covered in the refrigerator, for up to 4 days.

This recipe yields 8 servings.

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