Rum and nutmeg give this classic a subtle holiday flavor. Plan to prepare it at least 12 hours before serving.
Ingredients
- 1 cup sugar
- 3 tablespoons water
- 3 eggs
- 2 egg yolks
- ½ teaspoon nutmeg
- 3 tablespoons light rum
- 2 ½ cups milk
- ½ cup heavy cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
319 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 7 grams protein; 161 milligrams cholesterol; 88 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 350 degrees. Butter a four-to-five-cup baking dish or mold.
- Swirl one-half cup of the sugar with the water in a heavy saucepan or skillet until the sugar has dissolved. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the baking dish, tilting the dish so the caramel coats the bottom.
- Beat eggs and egg yolks together. Beat in the remaining half-cup of sugar and the nutmeg until light. Stir in the rum, milk and cream.
- Pour the mixture into the prepared baking dish. Set the dish in a pan of hot water that comes about half-way up the sides of the dish, place them in the oven and bake about 45 minutes, until the surface of the custard is firm to the touch and a knife inserted in the center comes out clean. The custard should not feel very stiff.
- Allow the custard to cool to room temperature, then refrigerate it at least six hours or overnight. Just before serving, run a knife around the sides of the dish, then unmold the custard onto a serving plate that has a lip so the caramel will not run off.
Dining and Cooking