Nutmeg Pudding

Directions

1. 1
   Preheat oven to 160 degrees Celsius.
2. 2
   Pour in cream, vanilla seeds, honeycomb, and nutmeg in a saucepan.
3. 3
   Bring to boil, remove from heat, and let sit for a few minutes.
4. 4
   In another bowl, whip egg yolks, sugar, and salt. Whip well until you get a creamy eggnog, set aside.
5. 5
   Bring the sour cream custard to boil again.
6. 6
   Turn off the heat, and slowly add the hot custard to the yolk mixture, stirring while pouring.
7. 7
   Strain custard, and pour in small oven-proof molds.
8. 8
   Place molds in an oven proof tray to which you can add a little water.
9. 9
   Bake for 35 minutes.
10. 10
    Remove from heat and cool.
11. 11
    Refrigerate for least 2 hours.
12. 12
    Just before serving, sprinkle with freshly ground nutmeg.