Instructions: Heat oven to 350 degrees.

Heat cream and sugar in pan just to boiling, stirring to dissolve sugar.

Whisk yolks and vanilla in bowl. Gradually whisk in 1/2 cup hot cream. Gradually whisk in remaining cream, whisking gently to avoid bubbles.

Pour custard through small-mesh strainer into six 4 or 5 ounce custard cups.

Sprinkle with nutmeg. Place cups in baking pan. Pour enough water into pan to come halfway up sides of custard cups.

Bake for 30-33 minutes, until centers of custard are set. Remove cups to wire rack to cool 15 minutes. Serve warm and soft. Or refrigerate up to 8 hours.

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