Step 1

Preheat your oven to 350F. Fit a 2 qt casserole into a larger pan for the water bath baking.

Step 2

Whisk the milk and cream with the sugar in a heavy bottomed saucepan. Add the mace and cinnamon stick and heat over medium heat, stirring to dissolve the sugar, until the mixture is steaming and bubbles form around the edges of the pan. Set aside to cool briefly.

Step 3

Meanwhile whisk the eggs and egg yolks until well blended.

Step 4

Slowly pour the hot milk/cream mixture into the eggs, whisking or stirring while you pour. Stir in the vanilla.

Step 5

Pour the mixture through a strainer into your casserole dish. Top with grated nutmeg.

Step 6

Place the pan on your oven shelf and carefully add very hot water to the pan to come about halfway up the sides of your casserole. Carefully slide the shelf into the oven and bake for 55-60 minutes until a knife inserted in the center comes out clean. The custard may start to puff or turn golden when it is done. Note: the center may seem soft and jiggly even when done. It will firm up as it cools.

Step 7

Remove the dish from the water, again carefully, and let cool on a rack. Note: See safety tips for water bath cooking in the post.

Step 8

You can enjoy while still warm, or allow to cool at room temperature and refrigerate.

Step 9

Your custard will last several days in the refrigerator.