Nutmeg Pudding

1. 1

   Preheat oven to 160 degrees Celsius.

2. 2

   Pour in cream, vanilla seeds, honeycomb, and nutmeg in a saucepan.

3. 3

   Bring to boil, remove from heat, and let sit for a few minutes.

4. 4

   In another bowl, whip egg yolks, sugar, and salt. Whip well until you get a creamy eggnog, set aside.

5. 5

   Bring the sour cream custard to boil again.

6. 6

   Turn off the heat, and slowly add the hot custard to the yolk mixture, stirring while pouring.

7. 7

   Strain custard, and pour in small oven-proof molds.

8. 8

   Place molds in an oven proof tray to which you can add a little water.

9. 9

   Bake for 35 minutes.

10. 10

    Remove from heat and cool.

11. 11

    Refrigerate for least 2 hours.

12. 12

    Just before serving, sprinkle with freshly ground nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.