|Firm ripe peaches||3 Medium|
|Heavy cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||3 (Plus 2 Egg Yolks)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon (Preferably Freshly Grated)|
1. Preheat the oven to 325°.
2. In a saucepan into enough boiling water immerse the peaches completely and boil briskly, uncovered, for 2 or 3 minutes.
3. With a slotted spoon, transfer the peaches to a sieve or colander and run cold water over them.
4. With a small sharp knife, peel the peaches halve them and remove the pits.
5. Place each peach half, cut side down, in a 6-ounce custard cup and set aside.
6. In a small heavy saucepan, warm the cream and milk over moderate heat until small bubbles appear around the sides of the pan.
7. Remove the pan from the heat and cover to keep warm.
8. In a bowl with a wire whisk or a rotary or electric beater, beat the eggs and additional egg yolks together for 2 or 3 minutes.
9. When they begin to thicken and cling to the beater, beat in the sugar beating constantly, and pour in the warm cream-and-milk mixture in a slow, thin stream.
10. Add the vanilla and pour the custard mixture over the peaches and sprinkle the tops with the nutmeg.
11. Set a large shallow baking pan in the middle of the oven and arrange the custard cups.
12. Into the pan pour enough boiling water to come about 1 inch up the sides of the cups.
13. Bake for 30 to 40 minutes until a knife inserted in the custard comes out clean.
14. Remove the cups from the baking pan, cool to room temperature and serve at once.
15. Alternately refrigerate and serve the peach custard chilled.