Creamy and smooth baked custard, made with whole eggs and milk, makes an easy light dessert. It’s often made with a light sprinkle of ground nutmeg on top providing just a hint of spice. My secret: I love chilled baked custard for breakfast with slices of banana. The key to baked custards is cooking at a low temperature in a water bath; the hot water slows the distribution of the oven heat so the custards cook slowly without overcooking the edges. Cover the pan with foil to avoid overcooking and browning the tops of the custards. When done the custards will be partially set but retain a jiggle when gently shaken. Don’t worry that they don’t seem done at the end of the bake time, the custards will finish setting in the refrigerator.