Eggnog Custard

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

Preparation

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.