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Preheat the oven to 170°C.
Beat the 3 eggs, plus 1 egg yolk and 1 tsp vanilla extract together lightly.
Place the cream in a pan with the sugar, stirring to dissolve. Heat to just below boiling point then pour onto the eggs and stir to combine. Strain through a sieve into a 1-litre (4-cup) capacity baking dish.
Stand in a roasting pan half-filled with hot water. Sprinkle the top with nutmeg. Bake for about 30-35 minutes: it should still wobble slightly.
Serve hot, warm or chilled with poached fruits, a dollop of jam or just on its own.