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This is DH's ideal dessert. It came out rich and smooth. I added two extra (farm fresh) eggs and 50% more sugar (for his tastes) and baked this at 300 F. It was done (set at the edges) at 60 minutes. This yielded 10 servings for me (using 3/4 cup size ramekins). Like Sharon, I sprinkled (freshly grated) nutmeg over them before baking. So creamy and delicious!

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Maito October 27, 2011

This was just perfect comfort food! I used two small ramekins and two larger ones. I cooked the smaller ones 45 minutes and cooked the larger ones about 10 more minutes. So creamy! I might have added just a pinch more sugar. Just wonderful. Thanks! Made for PAC-Fall 2009.

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Sharon123 September 16, 2009
Rich Baked Custard