Sunday, July 30, 2006

Eggnog custard

150ml/¼ pint single cream
150ml/¼pint milk
2 egg, yolks only
1 tsp cornflour
1 tbsp golden caster sugar
large pinch of grated nutmeg
1 tbsp rum

1. Stir the cream and milk together in a saucepan and bring almost to boiling point, then remove from the heat.
2. With a wooden spoon, beat the yolks, cornflour and sugar in a bowl. Do not use a whisk as it will make the custard frothy.
3. Pour the hot cream into the custard, stirring steadily, then return the liquid to the pan and add the nutmeg. Stir on a gentle heat until thick enough to coat the back of the spoon. Remove from the heat and stir in the rum. Serve warm.

Note: This may be made ahead, up to a day in advance, and stored in the fridge. To prevent a skin from forming, sprinkle with golden caster sugar. To serve, stir in the sugar. Alternatively just cover the custard with cling film.

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