Eggnog Custard

1. 1

   Preheat oven to 325 degrees.

2. 2

   Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy.

3. 3

   Strain through a fine sieve and season with nutmeg.

4. 4

   Pour the custard into eight four-ounce ramekins.

5. 5

   Place a towel in the bottom of a baking pan large enough to hold all the ramekins.

6. 6

   Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around.

7. 7

   Pour in enough boiling water to come halfway up the sides of the ramekins.

8. 8

   Cover with a sheet of aluminum foil.

9. 9

   Bake 20 to 25 minutes, until the custard is firm.

10. 10

    Allow to cool to room temperature, then chill before serving.

No additional tips available.