- 5 egg yolks
- 1/3 cup sugar
- 2 cups eggnog
- 1/4 cup spiced rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt.
- Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
1/2 cup: 209 calories, 10g fat (5g saturated fat), 221mg cholesterol, 151mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 5g protein.