Ground nutmeg, for optional topping
Directions
Preheat your oven to 325°F (165°C). Set two small foil trays (around 5×7 inches) on a rimmed baking sheet.
Whisk the eggs until fully combined and slightly frothy, but not overly foamy.
Add the cream and sweetener, whisking until the mixture is smooth and pale. Taste and adjust sweetness if desired.
Pour the mixture evenly into the trays, filling them about three-quarters full. Lightly sprinkle nutmeg on top if using.
Carefully pour hot water into the baking sheet around the trays to create a shallow water bath.
Bake for 30–40 minutes, until the edges are set but the center still has a slight wobble.
Remove from the water bath and let cool for 10–15 minutes if serving warm, or refrigerate for 2–3 hours for a firmer texture.
Add a final dusting of nutmeg if you like. Serve directly from the trays or slice into portions once chilled.
