Serves 8
Heat oven to 350*F. Whisk together 5 large eggs and 3/4 c sugar. Slowly whisk in 2 C. of whole milk, 1 C. heavy cream, 1 tsp. vanilla extract and 1/4 C, brandy or rum. Pour the custard into an 8" baking dish, 8 ramekins or 8 ovenproof teacups. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Served with whipped cream and a sprinkle of nutmeg.
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