Eggnog custards Recipe
Ingredients
6 eggs
3/4 cup sugar
1 cup (250ml) milk
1 1/2 cups (375ml) thickened cream
1 1/2 tablespoons dark rum
2 tablespoons brandy
Grated nutmeg, to serve
Eggnog custards Recipe
Method
Step 1
Preheat oven to 150°C.
Step 2
Separate one eggwhite and set aside. Add the yolk to the remaining eggs and sugar and beat to combine. Place milk and 3/4 cup (185ml) cream in a saucepan, heat to scalding point, then pour over the egg mixture. Return the mixture to the pan and cook over low heat, stirring for 1-2 minutes until just starting to thicken. Remove from the heat, add all the rum and 1 tablespoon of the brandy. Pour into 4 x 200ml heatproof serving cups or ramekins. Place cups or ramekins in a baking pan, pour in enough boiling water to come halfway up the sides, place in the oven and cook for 30 minutes or until set. The custards should still have a slight wobble.
Step 3
Carefully remove from the baking pan and set aside to cool. When cool, refrigerate for at least 2 hours. When ready to serve whip the remaining eggwhite until soft peaks form, add the remaining cream and brandy and beat until thick. Place a generous dollop of the cream on top of the custards and grate nutmeg over them before serving.
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