In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt.
Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk & warm cream.
Cook, stirring constantly, for 7 to 10 minutes.
Add in Amaretto.
Let sit while you butter your ramekins.
Pour even amount into buttered ramekins. Set Ramekins into a water bath. (Broiler pan filled with 1 inch hot water)
Bake at 325 for 35 minutes or until set. Custard is set when center barely moves after touching ramekin.
Cool 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. =)
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