Recipes Egg Custard Be the first to rate & review! The recipe for these simple nutmeg-scented custards—a forgotten Southern delicacy—comes from Gertrude Moore, who often prepared them for Scott Peacock when he was a boy. Plus: More Dessert Recipes and Tips By Edna Lewis and Scott Peacock Scott Peacock Instagram Scott Peacock is a James Beard Award-winning chef from Alabama. One of the foremost authorities on American Southern cuisine, he is best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis. Food & Wine's Editorial Guidelines Updated on October 2, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 Ingredients 6 large eggs ¾ cup sugar ¼ teaspoon salt 4 ½ cups milk ½ teaspoon pure vanilla extract ¼ teaspoon freshly grated nutmeg Directions Preheat the oven to 350°. In a large bowl, beat the eggs. Add the sugar and salt and stir until dissolved. Stir in the milk, vanilla and nutmeg. Strain the mixture and pour it into twelve 4-ounce custard cups. Set the cups in a large roasting pan and place in the oven. Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set. Remove from the waterbath when cool enough to handle. Serve warm, at room temperature or chilled. Make Ahead The custards can be refrigerated overnight. Rate it Print