Yield
2 cups

How to Make It

Combine eggs, sugar, and salt in a heavy saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until mixture is thickened and bubbly and coats a metal spoon. Remove from heat; cool slightly. Stir in rum extract and nutmeg. Spoon over baked custard.

Oxmoor House Homestyle Recipes

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