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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 large eggs |
3/4 cup sugar |
2 cups whole milk |
1 cup heavy cream |
1 teaspoon vanilla extract |
1/4 cup brandy or rum |
Directions:
1. Heat oven to 350° F. Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and brandy or rum. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Serve with whipped cream and a sprinkle of nutmeg.
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