• 3 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg


Beat together egg yolks and whole egg until light. Beat in sugar. Combine cream and milk, scald, and beat gradually into egg mixture. Stir in vanilla. Pour into six individual custard cups. Sprinkle with freshly grated nutmeg. Place in baking pan and add hot water to reach halfway up sides of cups. Bake at 325 degrees for one hour or until a knife inserted into custard comes clean. Serve hot, warm, or cold.

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Submitted 6/13/05.
Source: Elizabeth Powell
Submitted By: Jack Dickson
Egg Custard