Step 1

Preheat oven to 350F.

Step 2

Add the eggs to a blender or food processor, and blend just until smooth.

Step 3

Add the evaporated milk.

Step 4

Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.

Step 5

Blend just until combined.

Step 6

Divide the egg mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramkeins or about 1/2 cup for 9 ramekins.

Step 7

Sprinkle the top of each custard with a generous sprinkle of nutmeg.

Step 8

Put 6 of the custard cups into a 9x13-inch pan and a 9x9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.

Step 9

Pour enough boiling water that it comes up about half-way on the ramekin.

Step 10

Add the final ramekin to each baking pan.

Step 11

Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A thin knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn't look wet.