Ingredients
1 1/2
cups dairy eggnog
1/2
cup half-and-half
3
egg yolks
2
teaspoons cornstarch
1/2
teaspoon rum flavor
Ground nutmeg
Preparation
In 2-quart saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.
In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk. Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.
Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.
