Eggnog Custard

Ingredients

• 1 cup milk
• ¾ cup sugar
• 10 egg yolks
• 2 ¼ cups heavy cream
• 2 ½ tablespoons bourbon
• 2 tablespoon brandy or cognac
• Nutmeg to taste, preferably freshly grated

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1387 calories; 105 grams fat; 64 grams saturated fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 88 grams carbohydrates; 0 grams dietary fiber; 88 grams sugars; 10 grams protein; 471 milligrams cholesterol; 159 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 325 degrees.
2. Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy. Strain through a fine sieve and season with nutmeg.
3. Pour the custard into eight four-ounce ramekins.
4. Place a towel in the bottom of a baking pan large enough to hold all the ramekins. Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with a sheet of aluminum foil.
5. Bake 20 to 25 minutes, until the custard is firm. Allow to cool to room temperature, then chill before serving.