Categories: January

Ingredients

• 6 medium eggs
• 185g golden caster sugar
• 250ml milk
• 375ml double cream
• 1 1/2 tbsp dark rum
• 2 tbsp brandy
• fresh nutmeg, grated, to serve

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2.

2. Separate 1 egg, setting the white aside in a bowl. Put the yolk, the remaining eggs and the sugar in a separate bowl, then beat to combine.

3. Place the milk and 185ml of the cream in a saucepan, heat until just at simmering point, then gradually stir into the egg mixture. Return the mixture to the pan and cook over a low heat, stirring, for 4-5 minutes, until just starting to thicken.

4. Remove from the heat and stir in the rum and half the brandy. Pour into 6 × 150ml heatproof serving cups or ramekins.

5. Place the cups or ramekins in a roasting tin and fill the tin with enough boiling water to come halfway up the cups. Cook in the oven for 20-25 minutes or until just set – the custar should wobble slightly. Remove from the tin and set aside to cool, then chill for at least 2 hours.

6. When ready to serve, whisk the set-aside egg white until soft peaks form. Add the rest of the cream and brandy and whisk until thick. Dollop on top of each custard and serve with a grating of fresh nutmeg.

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