Hands-On Time
10 Mins
Total Time
4 Hours
Yield
Serves 8
Anna Williams

How to Make It

Step 1

Heat oven to 350° F. 

Step 2

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.

Step 3

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.

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Ratings & Reviews

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Reviews
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