whole milk (warm)
butter (to grease ramekins)
1In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
2Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
3Cook, stirring constantly, for 7 to 10 minutes.
5Let sit while you butter your ramekins.
6Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
7Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
8Cool on a wire rack and chill. You can leave custard in the ramekin and serve or you can turn them out to serve. Shake some nutmeg on top before serving. =)