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).
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).
posted by Nomad at 4:48 AM
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