This Christmas, try making these creamy eggnog custards - they are surprisingly simple to make.
- Preheat oven to 150°C.
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set