This custard is sure to warm you on a cold winter day.  The nutmeg gives it a lovely combination of both coffee and spice...a perfect ending to a holiday dinner.  Enjoy these in individual ramekins and be sure to use freshly ground nutmeg.  It makes a huge difference!

Serves 4


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon freshly grated nutmeg, plus more for sprinkling
  • 4 large egg yolks
  • 1/4 cup sugar
  • 4 teaspoons instant espresso powder
  • Pinch of kosher salt


Preheat the oven to 325 degrees Fahrenheit.  Have ready four 6-8 ounce ramekins set in a metal baking pan.  Bring a kettle of water to a boil and set aside.

In a small saucepan, combine 1 1/2 cups of the heavy cream, the milk, and the nutmeg over medium-high heat.  Cook until bubbles form around the edge of the pan, just before boiling, stirring occasionally.  Remove the pot from the heat.

Whisk together the egg yolks, sugar, espresso powder, and salt.  Add some of the hot cream mixture to the yolk mixture while whisking.  Repeat this process a few times until the two are completely combined.  Divide the custard mixture evenly among the ramekins.  Add enough boiling water to come halfway up the sides of the ramekins.  Cover the pan with aluminum foil and bake until the custards are just set but still jiggle when nudged, 25 - 30 minutes.  (Keep an eye on them; you might have to take some out before the others are done).

Use tongs to transfer the ramekins from the hot water to a rack to cool.  Empty the baking pan of water and let cool.  Set the ramekins back in the pan, wrap well with plastic wrap, and refrigerate at least 6 hours or up to 2 days.  To serve, whip the remaining 1/2 cup of cream to soft peaks.  Top each custard with some whipped cream and a sprinkle of nutmeg.

Source:  Sugar and Spice, Samantha Seneviratne

December 16, 2016