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1. 1
   Place rack in center of oven; preheat oven to 300°F. Place six 4-oz. ovenproof cups (you can use ramekins or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
2. 2
   Bring 2 cups whole milk to a simmer in a medium saucepan over medium-low heat, stirring occasionally and keeping a close watch so it doesn’t boil over.
3. 3
   Meanwhile, whisk 2 large eggs plus 2 large egg yolks, ⅓ cup sugar, and 1 tsp. vanilla extract in a medium bowl just to combine (you don’t want to incorporate too much air into the mixture). Slowly pour warm milk into the egg mixture, whisking gently. Pour custard through a fine-mesh sieve into the cups (if the strainer clogs, use a spoon to scrape it clean, discard vanilla pod). Sprinkle the tops of each custard lightly with freshly grated nutmeg.
4. 4
   Pour hot (not boiling) water into the base of the pan until it reaches halfway up the sides of the cups. Bake until the custards are just set (they should wobble a bit at their centers), 30–35 minutes. Let the custards cool in the water bath for about 2 hours before serving. Do Ahead: Custards can be made 3 days ahead. After cooling, cover surface of each custard with plastic wrap and chill. Serve chilled or bring to room temperature. Editor's note: This easy egg custard recipe was first printed in the March/April 2007 issue of ‘Cookie.’ Head this way for more of our best desserts for New Year’s Eve →