This custard, created by Marilyn Lewis and loved by all, was Hamburger Hamlet’s specialty dessert.
Serves 6
4 large eggs
1 cup granulated sugar
2 cups whole milk
½ tsp. freshly ground nutmeg
1½ tsp. pure vanilla extract
6 tbsp. prepared caramel fudge ice cream topping
1. Preheat the oven to 400°F.
2. In a medium bowl, whisk the eggs and sugar together until they turn pale yellow, about 5 minutes. Add the milk, nutmeg, and vanilla.
3. Place 1 tbsp. of the prepared topping in the bottom of each of 6 custard cups. Divide the milk mixture among the cups and place the cups in a large pan of hot water.
4. Bake until a knife inserted into the center comes out clean, about 30 minutes. Let cool, then chill in the refrigerator.
5. Serve cold in the custard cups.
Sally Forrest and James Craig on the set of The Strip at Hamburger Hamlet, 1951.