Eggnog Pots De Crème

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup whole milk
• 1 cup heavy cream
• 6 tablespoons sugar
• 1 teaspoon vanilla
• 3 egg yolks
• 1 egg
• 1/4-1/2 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 teaspoon dark rum (optional)
• 1 teaspoon brandy (optional)

Recipe

• 1 preheat oven to 300°f over medium heat in a med heavy bottomed saucepan, bring milk, cream and sugar just to a boil. remove from heat; stir in vanilla and let sit for 10 minutes.
• 2 in a med. bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. slowly add the milk, mixture, stirring with wooden spoon. strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. let mixture rest, without stirring, for 1 minute. skim off any bubbles or foam remaining on surface.
• 3 pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins. set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. if using pots de creme cups, cover with lids; otherwise cover pan with foil. bake 50-60 minutes or until custards are set. remove from oven and water bath to cooling rack. cool to room temperature; cover and refrigerate 3 hours or overnight. serve lightly chilled.