Spiced Eggnog Custard

Ingredients

• 1 quart whole milk
• 1 strip lemon peel
• Grated nutmeg
• 1 bay leaf
• 1 cinnamon stick
• 8 egg yolks
• 4 egg whites
• Brandy or white wine (optional)

Method

1. 1 Heat milk, lemon peel, nutmeg, bay leaf, and cinnamon in a stew-pan over medium heat until it begins to boil. Remove from heat and simmer for 10 minutes.
2. 2 Whisk egg yolks and whites in a separate bowl. Slowly pour the hot milk into the eggs while stirring constantly to prevent curdling.
3. 3 Return the mixture to the heat and stir continuously with a wooden spoon until it reaches a single boil.
4. 4 Strain the custard through a fine sieve into a bowl. Let it cool, then stir in brandy or white wine to taste.
5. 5 Serve in glasses or cups. For baked custard, pour strained mixture into cups, top with nutmeg, and bake at 350°F for 15-20 minutes.