1 C. whole milk
1 C. heavy cream
6 T. sugar
1 tsp. vanilla
3 egg yolks
1 egg
1/4 - 1/2 tsp. ground nutmeg
pinch of ground cloves
1 tsp. dark rum, optional
1 tsp. brandy, optional
Preheat oven to 300F. Over medium heat in a med heavy bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
In a med. bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add the milk, mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, rum and brandy, if using. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
Pour scant 1/2 cups of mixture into six (4 ounce) pots de creme cups or 3-inch ramekins. Set custards in a baking dish; fill dish with very hot tap water to come about 2/3 up sides of cups. If using pots de creme cups, cover with lids; otherwise cover pan with foil. Bake 50-60 minutes or until custards are set. Remove from oven and water bath to cooling rack. Cool to room temperature; cover and refrigerate 3 hours or overnight. Serve lightly chilled.
Posted: 9/17/2009 10:26:22 AM