When Nana was growing up, each person in the family had their favorite dish.  Her mom fixed this one for her dad, and it happens to be Nana’s favorite as well.


  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 4 eggs
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¼ teaspoon nutmeg


  • Blind bake a 9-inch pie shell by baking it for 15 minutes at 350 degrees Fahrenheit. To keep the crust from bubbling, place pie weights on the crust before baking, or Nana lines the pie crust with parchment paper then evenly spreads old pinto beans on it.
  • Scald heavy cream and milk by warming in a saucepan.
  • Mix sugar and eggs slightly.
  • Gradually add scalded milk and cream to sugar and egg mixture.
  • Whisk in salt, vanilla, and almond extract.
  • Pour mixture into the blind baked pie shell. (If there is extra custard, pour it into ramekins and bake until the egg mixture is set.)
  • Sprinkle the top of the egg custard with nutmeg.
  • Bake at 350 degrees Fahrenheit for 50-55 minutes or until egg mixture is set.