Eggnog Custard

Ingredients

• 0.3 cup brandy 
• 5 large eggs 
• 1 cup heavy cream 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 2 cups milk whole

Equipment

• oven
• whisk
• wire rack
• ramekin
• baking pan
• roasting pan

Directions

1. Heat oven to 350 F.
2. Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and brandy or rum.
3. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups.
4. Place in a roasting pan.
5. Add enough hot water to reach halfway up the sides.
6. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours.
7. Serve with whipped cream and a sprinkle of nutmeg.