- 3 eggs
- 1/3 cup caster sugar
- 2 ½ cups milk
- ¼ cup dark rum (Bourbon for something different
- ¼ cup brandy
- 1 cup thickened cream
- ground nutmeg to serve
- Place eggs, sugar and milk in a saucepan over medium-low heat. Whisk to combine. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Stir in rum, brandy and half the cream.
- Using an electric mixer, beat remaining cream in a bowl until soft peaks form. Pour egg mixture into 4 heatproof glasses. Top with cream. Sprinkle with nutmeg. Serve.