Brown Sugar Rum Pots - cooking recipe

Ingredients

1 cup milk
1 1/4 cups heavy cream
2 None eggs, at room temperature
2 None egg yolks, at room temperature
1/2 cup packed brown sugar
1 tbsp rum extract
1 tsp vanilla extract

Preparation

Preheat the oven to 300\u00b0F.
Place milk and 1 cup of the cream in a medium saucepan on medium heat. Bring to a boil. Remove from heat.
Meanwhile, whisk eggs, egg yolks, sugar and extracts in medium bowl. Gradually whisk in hot milk mixture. Strain mixture through a sieve into a bowl.
Pour custard into four 1-cup shallow ovenproof dishes. Transfer dishes to a roasting pan. Pour enough warm water into roasting pan to reach halfway up the side of dishes.
Bake for 35 mins or until just set. Remove from oven. Let dishes stand in roasting pan for 5 mins. Remove dishes from pan. Refrigerate for 2 hours.
Beat remaining 1/4 cup cream in a small bowl until soft peaks form. Serve pots topped with whipped cream.