My only experience with custards comes from when I was a child. My mom used to make a rich, French style custard dessert spiced with freshly grated nutmeg. It was baked in little glass ramekens and served warm. After doing a little research it seems to be more of a Pot de Crème style custard. I remember it was thick/clotted, slightly browned on top, and had visible sprinkles of nutmeg on top of the skin-like outer layer. It looked exactly like the picture provided.

It was made with heavy cream, egg yolks, sugar, nutmeg, vanilla extract, and rum extract.


* Here's the ingredients I came up with to recreate this childhood treat*

* I started with a nice base of Bavarian Cream (TPA) which is a little similar to Vanilla Custard (Cap). However, Vanilla Custard (Cap) tastes like black pepper to me. So I don't use it. Bavarian Cream (TPA) doesn't have as much eggy flavor to it so that leads me to my next ingredient.

* The next most important addition for this was the Eggnog (FW). Eggnog gives the Bavarian cream a little more egg yolk flavor and it has a nice punchy nutmeg which was very important.

* I added Raisin Rum (Flavorah) to account for the rum extract and it works great.

* Vanilla Extract (Flavorah) is a great addition. It’s not a creamy vanilla at all. It has an actual flavor of a high quality vanilla extract. It’s boozy and tastes of vanilla bean. Vanilla Extract (Flavorah) tastes like what vanilla extract smells like.

* I added Clotted Cream (SSA) to thicken it up a little more and give it more of a clotted baked pudding taste.

* Toasted Marshmallow (FW) added to imitate the browned, caramelized crusty top layer. Toasted Marshmallow (FW) is perfect for this and has a nice scorched sugar flavor.

* Finally, I sweetened it with a nice dark Brown Sugar (TPA) to add to the caramelization and for extra sweetness.

> I say it's best steeped for at least 8 days if blended thoroughly. Or, if you're the type to just shake it a little and leave it alone I'd say steep closer to 10-14 days.