Makes 6 servings

The simplicity of baked custard demands that the ingredients be of the very highest quality. Take time to seek out the best organic cream, eggs and sugar. Compare brands to find the ones you like best.

1 1/2 cups whole milk
3/4 cup heavy cream
2 large free-range eggs
2 yolks from free-range eggs
1/2 cup turbinado sugar or pure maple sugar
1/4 teaspoon salt
1 teaspoon vanilla extract, optional
Freshly grated nutmeg, optional

1. Put six custard cups in a baking dish, and preheat the oven to 350 degrees.

2. In a saucepan over medium-high heat, stir the milk and cream until the liquid is steaming hot but not boiling.

3. Meanwhile, in a large mixing bowl, whisk together the eggs, egg yolks, sugar and salt. You may wish to slip in the vanilla and nutmeg as well.

4. Whisk about two cups of the steaming hot milk into the egg mixture, then stir all of the egg mixture into the remaining milk in the saucepan. Stir gently until well combined, then transfer the custard to the custard cups.