Eggnog Custard with Ginger Snaps

Portion: 6 3oz portions

Ingredients

• Eggnog 1pt
• Egg yolks 6ea
• Ginger Snaps 6 cookies
• Whipped Cream 1cup

1. Pre Heat Oven 275°- 300°F
2. Place eggnog in a pot and heat over low heat on stove
3. Place 6 egg yolks in medium size bowl and slowly pour in the warm eggnog
4. Place mixture into 6 individual 3oz oven proof ramekins or neat serving cups
5. Place cup in a half pan 2 inches deep and place pan in oven
6. Take a water pitcher with water and fill pan half way up with water to where the water covers half of the serving dishes
7. Cook for 45 minutes or until mixture sets, do not rush it.
8. Cool the custard and sprinkle, top off with whipped cream and crumble ginger snaps just before service

An interesting way to serve eggnog for dessert. Enjoy!!!