Yield: 6 half-cup servings.
3 large eggs
½ cup sugar
⅛ teaspoon salt
2 teaspoons vanilla
2½ cups hot cream, half-and-half, or whole milk (125°-130°)
¼ teaspoon ground nutmeg
Fresh fruit (optional)
Preheat oven to 350°. In a mixing bowl, whisk together eggs, sugar, salt, and vanilla. Slowly whisk in hot milk.
Ladle egg mixture into glass custard cups or ramekins ¾ full. Sprinkle with nutmeg. Place ramekins in a 9 x 13-inch baking dish. Place baking dish on top rack of oven and carefully fill the dish half full with hot water. Bake for 45 minutes, or until center is set. Remove cups from water bath and allow to cool 15 minutes. Cover each custard cup with plastic wrap and refrigerate. Serve chilled. Garnish with fresh fruit (optional).
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
