Serves 8| Hands-On Time: | Total Time:
- Heat oven to 350° F.
- Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and 1/4 cup 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.
- Per Serving
- Calories 380Calories From Fat 64%
- Fat 27g
- Sat Fat 16g
- Cholesterol 221mg
- Sodium 91mg
- Carbohydrate 24g
- Fiber 0g
- Sugar 22g
- Protein 7g
What does this mean? See Nutrition 101 .
Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.