1. Place the milk and half the sugar in a saucepan and bring to a boil over medium-high heat

2. in a medium bowl, whisk together the remaining sugar, salt, nutmeg, cornstarch, and flour

3. add the egg yolks and egg, whisking until very smooth

4. temper the egg mixture with the milk and return to saucepan

5. Bring the mixture back to a boil over medium-low heat, whisking constantly

6. boil for one minute and remove from the heat

7. stir in the extracts

8. Scoop the cream into the tart shells and refrigerate until set

9. Garnish with whipped cream and nutmeg if desired