This custard is creamy, sweet and delicious ... enjoy!


1 and 1/2 cups heavy cream (I use 40% butterfat)
3/4 cup DaVinci's Syrup (vanilla, butter rum, caramel, etc.)
6 eggs
Nutmeg to sprinkle on top (optional)


* Have 6 custard cups and pan large enough to hold them ready. The pan should have sides 1.5" - 2"+ inches high. Spray the custard cups with Pam (optional, but makes cleaning much easier).

* Preheat oven to 325 and start some water to boil (2-3 cups).

* Beat eggs briefly. (The less air, the less chance of bubbles.)

* In another bowl, mix cream and syrup; gently simmer on stove top or microwave - do not scald.

* Add eggs and cream mixture, blend very briefly.

* Pour into custard cups (add nutmeg here if desired) and place in pan.

* Add boiling water to the pan 1" up the sides of the cups, and carefully place in oven.

* Bake for 35 minutes until set (insert a knife at the edge, it should be clean when removed). The custard should have a 'jiggle spot' in the center about the size of a quarter.

* Cool completely in it's cooking water, cover and chill thoroughly.

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The texture of this recipe was helped tremendously with Karen's help. Here are some of her other suggestions to further refine the recipe:

* You can also try using 3 whole eggs and 4 egg yolks. The more yolks to eggs, the better the texture

* As a grace note, you can strain the mixture through a sieve into the custard cups to remove any bits of eggy debris.