OK - no problems. Whisk up 2 large eggs with 2 cups of milk (I used 1 cup of full cream and another of unhomogeised creamy milk), 1 teaspoon of Vanilla Extract (expensive kind, lol) and 1/3rd cup of castor sugar. Don't need to overbeat, I just used a manual wisk. I tipped this mixture into the dish you can see stood it (and another small ceramic dish for the remaining custard) into a large baking dish which is filled with very hot water poured around the dishes carefully (don't let water get into the custard). You have preheated your oven to 120. Sprinkle some nutmet over the top of the mixture in each of the dishes. Lift whole thing into oven. I cooked it for about 50 minutes. You need to remove it even when it still appear wobbly, because it will stop wobbling as it cools. Not good to overcook.
Result of using BaeMarie method is a very silk custard. Can be eaten hot, warm or cold. Delicious!!! Hope you try it and enjoy!!
Here is the link I used:
I used 2/3rd the mixture than the recipe though. I also took less time than the recipe said, esp.given that the containers I used were smaller, the mixture less, and I preheated the water for the "water bath". Don't preheat the water unless you have containers which are quite thick, ideal to protect the custard from excessive heat. Gentle does it for the best results. ENJOY!
http://www.food.com/recipe/baked-custard-99813
