8 pasteurized egg yolks
1 cup granulated sugar2 cups heavy cream
2 cups whole milk
¼ cup dark rum, bourbon or brandy (optional)
1 tbsp vanilla extract (optional)
1 tsp ground nutmeg
¼ cup granulated sugar
Preparation:
Preheat oven to 325F.
In a large bowl, beat yolks until combined. Gradually beat in erythritol or sugar until mixture becomes pale yellow and thickened.
Stir in cream and almond milk or whole milk.
Pour mixture into a medium saucepan and heat over medium-low until steam begins to rise and mixture is slightly thickened. Do not let it simmer. Offheat, stir in alcohol, vanilla and ground nutmeg.
Divide mixture between 8 small ramekins. Set ramekins into a larger glass or ceramic baking dish and pour hot water to within 1 inch from top of ramekins.
Bake until custard is just set but still wobbles when ramekin is shaken gently, about 40 to 50 minutes. Remove ramekins from pan and let cool, then wrap each tightly in plastic and chill for at least 2 hours.
Just before serving, divide remaining erythritol or sugar between ramekins, sprinkling evenly across the top of each. Heat with a kitchen torch until it bubbles and browns. Let sit for a few minutes to allow topping to harden. (You can also brown the topping under your broiler, watching carefully and turning the cups to ensure even browning).
Serves 8
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