Preheat the oven to 300°F. Place six 4-ounce ovenproof cups in a deep baking pan. Chef’s tip: you can use ramekins or coffee cups marked as oven safe.

In a medium saucepan, bring milk to a simmer over medium-low heat.

In a separate bowl whisk together egg white, yolks, sugar, and vanilla.

Gently whisk the egg mixture while pouring slowly into simmering milk.

Pour mixture through a fine strainer and into cups. Sprinkle lightly with nutmeg. Use a spoon to clear the strainer if clogging occurs.

Pour hot (not boiling) water into the pan with the custard cups until cups are about halfway filled.

Bake until set, 30-35 minutes.

Let custard cool in a water bath for 2 hours before serving.