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Eggnog custards
Eggnog custards
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Prep Time:
150 minutes
Cook Time:
50 minutes
Total Time:
200 minutes
Indulge in easy-to-make creamy eggnog custards this Christmas.
Ingredients:
  • 6 eggs
  • 168.75 gm sugar
  • 250ml milk
  • 375ml thickened cream
  • 30.00 ml dark rum
  • 40.00 ml brandy
  • Grated nutmeg, to serve
Instructions:
  • Preheat your oven to 150°C.
  • Separate one egg white and set aside. Combine the egg yolk with the remaining eggs and sugar, beating until well mixed. In a saucepan, heat milk and 3/4 cup (185ml) cream until scalding, then pour over the egg mixture. Cook the mixture over low heat, stirring, until slightly thickened (1-2 minutes). Remove from heat and stir in all the rum and 1 tablespoon of brandy. Divide the mixture into 4 x 200ml heatproof cups and place them in a baking pan. Fill the pan with boiling water halfway up the sides of the cups. Bake for 30 minutes until the custards have a slight wobble.
  • Remove the custards from the baking pan and allow them to cool. Once cooled, refrigerate for at least 2 hours. When ready to serve, whip the remaining egg white until soft peaks form, then add the remaining cream and brandy, beating until thick. Top the custards with a generous dollop of the cream and grate nutmeg over before serving.

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