Eggnog Custard

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy.
3. 3
   Strain through a fine sieve and season with nutmeg.
4. 4
   Pour the custard into eight four-ounce ramekins.
5. 5
   Place a towel in the bottom of a baking pan large enough to hold all the ramekins.
6. 6
   Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around.
7. 7
   Pour in enough boiling water to come halfway up the sides of the ramekins.
8. 8
   Cover with a sheet of aluminum foil.
9. 9
   Bake 20 to 25 minutes, until the custard is firm.
10. 10
    Allow to cool to room temperature, then chill before serving.