Total Time
45mins
Prep 20 mins
Cook 25 mins

This special dessert can be made up to 24 hours ahead -- just store covered with plastic wrap in your refrigerator. To serve, top each dish with a couple of fresh raspberries and fresh mint leaves. Chilling time is not included in the prep or cook time.

Ingredients Nutrition

Directions

  1. In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
  2. In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
  3. Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
  4. Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
  5. Immediately remove from heat.
  6. Pour into 6 small serving dishes.
  7. Sprinkle with nutmeg.
  8. Refrigerate at least 8 hours until well chilled and set.

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