Instructions: Put stock, half-and-half, eggs, salt, paprika, and nutmeg into a bowl and beat with a wire whisk. Set aside.

Melt butter in a skillet over medium heat. Saute mushrooms in butter for 5 minutes, then drain. Add mushrooms to the egg mixture and pour into 8 buttered small molds. Place the molds into a baking pan with hot water halfway up their sides. Bake in a preheated 350F degree oven for 20 to 30 minutes, until firm and a knife inserted in the center comes out clean.

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