Eggnog Pots De Creme - cooking recipe

Ingredients

1 1/2 cups dairy eggnog
1/2 cup half-and-half
3 egg yolks
2 teaspoons cornstarch
1/2 teaspoon rum extract
freshly ground nutmeg

Preparation

In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
Immediately remove from heat.
Pour into 6 small serving dishes.
Sprinkle with nutmeg.
Refrigerate at least 8 hours until well chilled and set.