Eggnog Pots De Creme

1. 1

   In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.

2. 2

   In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.

3. 3

   Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.

4. 4

   Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.

5. 5

   Immediately remove from heat.

6. 6

   Pour into 6 small serving dishes.

7. 7

   Sprinkle with nutmeg.

8. 8

   Refrigerate at least 8 hours until well chilled and set.

* Per serving · 4 servings · Values may vary.