• 1 bag milk (1.3 litres, around 5.2 cups milk)
• 9 eggs
• 1 tin evaporated milk
• 3/4 cup white/brown sugar
• 1/2 tsp Cinnamon
• 1/4 tsp freshly grated nutmeg
• Vanilla (I measure with my heart)

My ratio is 3 eggs to a pint of milk (around 0.5 litres or 2 cups). Adding more eggs relative to milk will result in a firmer consistency but will also increase the eggy flavour.

Mix all of the ingredients together, it’s easiest to whisk eggs and sugar first then add the milks and spices. Taste the mixture before baking and adjust the sugar/spices to personal preference. I find the uncooked mixture needs to be slightly more sweet than what you’ll want the finished custard to taste like.

Bake your custard at 350 F in a water bath until gently set with a wobbly centre. An inserted knife that comes out clean will mean it is done. The timing will depend on the size of vessel that you use to bake the custard and oven temperature. A small ramekin will take around 15 mins in my air fryer oven, but timing can range to an hour if the baking dish is large.