Egg Nog Burnt Cream

Time

Preparation: 5 minutes
Cooking: 20 minutes
Refrigeration: 1 hour

Ingredients

• 2 cups Darigold Light, Regular or Classic Egg Nog
• 2 eggs
• 3/4 cup brown sugar

Instructions

In a saucepan over moderate heat warm egg nog until tiny bubbles form around the edge; remove from heat. In a large mixing bowl, beat eggs until very thick and creamy. Slowly beat in the hot egg nog.

Pour liquid into 6 individual-sized baking dishes or custard cups. Place the dishes in a larger pan and fill with hot water to a level 2/3 up the sides of the baking dishes. Bake at 325°F for 20 minutes or until a knife inserted near the center comes out clean. Remove from oven and refrigerate.

Just before serving, preheat boiler; sift a layer of approximately 2 tablespoons brown sugar evenly over each custard. Place under broiler and cook until sugar melts and forms a hard crust. Watch constantly while sugar is browning because it can quickly burn. Serve immediately.

Makes 6 servings.

Simple elegance. This dessert can be made up to 2 days ahead and stored in the refrigerator. To serve, dust with brown sugar and broil.