Eggnog Pots De Creme

Directions

1. 1
   In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
2. 2
   In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
3. 3
   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.
4. 4
   Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
5. 5
   Immediately remove from heat.
6. 6
   Pour into 6 small serving dishes.
7. 7
   Sprinkle with nutmeg.
8. 8
   Refrigerate at least 8 hours until well chilled and set.