Eggnog custards

This Christmas, try making these creamy eggnog custards - they are surprisingly simple to make.

Recipe «Eggnog custards» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 6 eggs, 3/4 cup sugar, 1 cup milk, 1 1/2 cups thickened cream, 1 1/2 tbsp dark rum , 2 tbsp brandy, Grated nutmeg, to serve .

Ingredients:

• 6 eggs 
• 3/4 cup sugar 
• 1 cup milk 
• 1 1/2 cups thickened cream 
• 1 1/2 tbsp dark rum 
• 2 tbsp brandy 
• Grated nutmeg, to serve 

Instructions

1. Preheat oven to 150°C.
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.
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.