Instructions: Heat cream and milk in heavy saucepan over low heat. Mix together eggs, egg yolk, sugar, vanilla and nutmeg. Mix well but do not beat.

When bubbles appear around edge of the heating milk/cream, remove from heat and pour about 1/3 into egg mixture and mix until well blended, then add remaining milk and mix again.

Strain custard and pour into 4 individual greased ovenproof dishes.Put into a baking tin and carefully pour hot water in tin to come half way up sides.

Bake in moderately slow oven (320F) for 30 minutes, or until set.

Serve warm or cold.

Also called Petit pots a la creme.

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