Preparation method

1. Preheat oven to 160°C.
2. Place 6 ovenproof ramekins (or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them. Or you can use one big oven-to-table dish.
3. Bring the milk to a simmer over medium-low heat.
4. Meanwhile, in a separate bowl, whisk eggs, yolks, sugar and vanilla together.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), and then sprinkle lightly with the nutmeg.
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8. Bake until the custard is just set (it should still be a tad wobbly), about 30-35 minutes.
9. Cool custard cool in the water bath for about 2 hours before serving.