EGGNOG POTS DE CREME

Eggnog Pots de Creme

Makes 6 servings.

1 cup whole milk
1 cup heavy cream
6 tablespoons granulated sugar
1 teaspoon vanilla extract
3 egg yolks
1 egg
1/4 to 1/2 teaspoon ground nutmeg
Pinch of ground cloves
1 teaspoon dark rum, optional
1 teaspoon brandy, optional

Preheat oven to 300 degrees F.

Over medium heat in a medium heavy-bottom saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla extract and let sit for 10 minutes.

In a medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. 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) pots de creme cups or 3-inch ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. If using pots de creme cups, cover with lids; otherwise cover pan with foil. Bake 50-60 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.