This recipe is fast, easy and versatile. Kick it up by adding a dash of brandy or port and a tablespoon of hot espresso to the scalded milk.
1 cup (250 ml) whole milk
1/2 cup (125 ml) light cream
1/4 cup (60 ml) sugar
1 tsp. (5 ml) pure vanilla
Dash nutmeg or cinnamon
Blend milk and cream in a microwave-safe bowl. Microwave uncovered on high for about 3 minutes, or until milk starts to bubble around edges. Set aside.
In a separate bowl, mix eggs, sugar, salt and vanilla until blended and smooth. Remove several tablespoons of hot milk and quickly blend into egg mixture. Quickly blend in milk. Divide custard into four custard cups or ceramic ramekins. Sprinkle with nutmeg or cinnamon.
Microwave uncovered at medium for 5 to 6 minutes. Centres will jiggle slightly when done, but will set when cooled. Let cool; refrigerate. Serve with whipped cream and fresh berries.