Step 1

Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.

Step 2

Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.

Step 3

Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.

Step 4

Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).

Step 5

Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.