2 large eggs
2 egg yolks
pinch of salt
3/4 cup of sugar
5 cups of half and half
1 tbsp. of pure vanilla extract
2 pounds of pears, (peeled cored and chopped into 1/2 inch pieces)
6 slices of pound cake, (cut into 1 inch pieces)
1/2 tsp. of nutmeg (extra for garnishing)
1/2 cup whipping cream (whipped with 1 tbsp. of powered sugar and a pinch of cinnamon

Preheat oven to 325 degrees F
Whisk together eggs, egg yolks,, sugar and salt. (set aside)
Put half and half and vanilla extract into a heavy saucep and scald.
Slowly whisk hot milk mixture into egg mixture.
Cool and strain and set aside.

Place chopped pears in bottom of 2 1/2 quart baking dish.
Arrange pound cake pieces over pears.
Pour custard over all.
Sprinkle fresh nutmeg over all.

Bake uncovered for 1 hour. ( a knife inserted in center should come out clean )

Serve in dessert bowls topped with whipped cream and additional nutmeg.