Yield: 6 servings
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1 1/2 cups eggnog
1/2 cup half and half
3 egg yolks
2 teaspoons cornstarch
1/2 teaspoon rum extract
nutmeg

Cooking time: 15 minutes
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In 2 quart saucepan, heat eggnog and half-and-half over medium heat, stirring occaionally, until hot.

In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk.

Stir a small amount of the hot eggnog mixture into the egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan.

Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat.

Pour into 6 small serving dishes.
Sprinkle with nutmeg.
Refrigerate at least 8 hours until well chilled and set.

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