It's the final push between cookies for Santa and feasts for the family -- give your holiday the sweet send-off it deserves. These festive custard cups are worthy of Christmas dinner (and even easier when made with frozen puff pastry). If you're not sure if your cups are ovenproof, use ordinary six-ounce glass custard dishes.
7 large egg yolks
2/3 cup sugar
2 tablespoons all-purpose flour, sifted
2 cups milk
1/2 vanilla bean, split lengthwise
1 teaspoon nutmeg, preferably fresh grated
1 recipe Lucinda Scala Quinn's Pate Brisee
1 tablespoon, plus 1 cup heavy cream
2 tablespoons confectioners' sugar, sifted
1 tablespoon rum
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1. Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon formswhen beaters are lifted, about 5 minutes. Add flour; beat until combined.
2. Meanwhile, bring milk, vanilla, and nutmeg to aRead More »from Turn Leftover Eggnog into a Company-Worthy Dessert