Eggnog Pots De Creme

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
  • In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
  • 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.
  • Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
  • Immediately remove from heat.
  • Pour into 6 small serving dishes.
  • Sprinkle with nutmeg.
  • Refrigerate at least 8 hours until well chilled and set.
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