|8 • Stainless steel 3-inch ring molds|
|4 • Eggs|
|1 cup • Heavy cream|
|1/4 tsp • Nutmeg|
Wrap a piece of aluminum foil around the bottom of each mold to hold in the custard. In a medium size bowl combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved.