Eggnog Pots De Creme

* Exported from MasterCook *

Eggnog Pots De Creme

Recipe By :Flo Braker, The Simple Art of Perfect Baking and Sweet
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole milk
1 cup heavy cream
6 tablespoons sugar
1 teaspoon vanilla
3 egg yolks
1 egg
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 teaspoon dark rum -- optional
1 teaspoon brandy -- optional

Preheat oven to 300 degrees.
Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream
and 
sugar just to a boil. Remove from heat. Stir in vanilla and let sit for 10 
minutes.
In medium bowl, with fork, mix together yolks and egg just to break them
up 
without incorporating a lot of air. Slowly add milk mixture, stirring with 
wooden spoon. Strain mixture through sieve into a pitcher. Stir in nutmeg, 
cloves and, if desired, rum and brandy.
Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or 
foam remaining on surface.
Pour scant 1/2 cups of mixture into six 4-ounce pot de creme cups or
3-inch 
ramekins.
Set custards in a baking dish. Fill dish with very hot tap water to come 
about two-thirds up sides of cups.
If using pot de creme cups, cover with lids; otherwise cover pan with 
aluminum foil.
Bake 50 to 60 minutes or until custards are set.
Remove from oven and water bath to cooling rack. Cool to room temperature.
Cover and refrigerate 3 hours or overnight. Serve lightly chilled.


Source:: rec.food.recipes