Chia Seed and Vanilla Bean Custard

Combine chia seeds and whole milk in a small bowl. Stir well to disperse the seeds. Cover and refrigerate for at least 30 minutes, or up to overnight, until the seeds have swollen and the mixture has thickened to a gel-like consistency.

Preheat the oven to 150°C (300°F). Place four ramekins or a single 1-quart baking dish in a roasting pan. Bring a kettle of water to a boil for the water bath.

In a medium bowl, whisk together the eggs, white sugar, vanilla extract, and salt until pale and slightly thickened, about 2 minutes.

In a small saucepan over medium-low heat, warm the heavy cream until it just begins to steam and small bubbles form at the edges—do not boil. Remove from heat.

Gradually pour the warm cream into the egg mixture in a thin stream, whisking constantly to temper the eggs without scrambling them. Continue whisking until fully combined.

Remove the chia seed mixture from the refrigerator. Stir it well, then fold it into the custard base until evenly distributed.

Grease the ramekins or baking dish lightly with butter. Pour the custard mixture through a fine-mesh sieve to remove any chalazae strands, then divide evenly among the prepared dishes.

Place the roasting pan in the oven and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 30-35 minutes, until the edges are set but the center still has a gentle, fluid wobble when the dish is nudged.

Remove the pan from the oven. Using oven mitts, carefully lift the ramekins from the water bath and set them on a wire rack. Let cool to room temperature, then cover and refrigerate for at least 2 hours before serving. The custard will firm further as it chills.