Wednesday, August 10, 2005

Desserts: Eggnog Custard Serves 8

5 large eggs
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 t vanilla
1/4 cup brandy or rum

Heat oven to 350F.  Whisk together eggs and sugar.  Slowly whisk in milk, cream, vanilla, brandy.  POur custard into 8" baking dish, 8 ramekins, or 8 ovenproof teacups.  Place in roasting pan, add enough hot water to reach halfway up sides.  Bake 40 minutes.  Cool on wire rack.  Cover and refrigerate for at least 3 hours and up to 48 hours.  Serve with whipped cream and a sprinkle of nutmeg.  (To prevent skin forming, place piece of plastic wrap directly against the surface of the custard before refrigerating).

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