SmartPoints® value per serving
This custard is a must for your holiday table. The rich and creamy custard texture flavored with rum and nutmeg is sure to draw a a lot of kudos from your guests. Easy to multiply, this recipe can be ready in as little as 50 minutes but is a terrific make-ahead dessert as its time in the refrigerator ensures a perfectly set custard. The best way to boil milk is to simply cook slowly looking for small bubbles to form, at that stage your milk is boiling enough for the next step. Putting the custard into a water bath makes the baking atmosphere gentle enough not to curdle your eggs, making that smooth delicious texture that custards are famous for.
⅛ tsp, or to taste
½ fl oz, dark-variety (about 1 Tbsp)
- Preheat the oven to 350°F. Spray 2 (6-ounce) custard cups with nonstick spray.
- Whisk together the egg, sugar, and salt in a medium bowl; set aside.
- Bring the milk to a boil in a small saucepan. Remove the saucepan from the heat and stir in the rum and nutmeg. Slowly whisk the milk mixture into the egg mixture until blended. Pour the custard mixture into the custard cups. Place the cups in an 8-inch square baking pan. Fill the pan with hot tap water to come halfway up the sides of the custard cups.
- Bake until a knife inserted in the center of a custard comes out clean, 30–40 minutes. Cool the custards on a rack 15 minutes. Cover and refrigerate until set, at least 4 hours or overnight. Yields 1 custard per serving.
Custards can be made with cream, half-and-half, or milk and are thickened with whole eggs or a combination of yolks and eggs. It simply depends upon how rich or light the custard is meant to be. Here, it is flavored with dark rum and nutmeg, but you could add a splash of pure vanilla extract, if you like.