Baked Custard I

Preheat oven to 325°F (160°C). Arrange four ramekins or custard cups in a baking pan.

Whisk together the 3 eggs, 3 tablespoons granulated sugar-replacement, 1 teaspoon vanilla, and ¼ teaspoon salt in a medium bowl until well combined.

Heat the 2½ cups low fat milk in a saucepan over medium heat until steaming, about 3-4 minutes; do not let it boil.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

Strain the custard mixture through a fine-mesh sieve to remove any coagulated egg particles, ensuring a smooth texture.

Divide the strained custard evenly among the four ramekins and place them in the baking pan.

Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake for 40-45 minutes until the custards are set but still slightly jiggly in the centers when gently shaken.

Remove the ramekins from the water bath using tongs and let cool to room temperature, about 20 minutes.

Grate fresh nutmeg over the top of each custard just before serving.