Nutmeg Pots de Creme

Nutmeg Pots de Creme

  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon ground nutmeg
  • 2 whole eggs, plus 2 yolks
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt

Preheat the oven to 325 F.  Spray 4 individual ramekins with non-stick spray.

In a medium saucepan, combine the cream, milk, vanilla and nutmeg.  Bring to a simmer over medium heat.  In a separate bowl, whisk together the eggs, brown sugar and salt.  Just when the cream mixture starts to bubble, remove from the heat.  Very slowly, pour the hot cream into the egg mixture, whisking constantly, until well blended.  Divide between the ramekins.

Place the ramekins in a baking dish and fill the baking dish with hot water so that it comes halfway up the sides of the ramekins.  Cover with foil.

Bake for 35-40 minutes, until the edges of the custard is set but the centers are still jiggly.  Cool on the counter for 1 hour, then chill in the fridge for two hours before serving (or serve warm, if desired).  Top with whipped cream and a sprinkle of nutmeg.

Yields 4 servings.

Recipe adapted from Not Without Salt.