- 2 egg yolks
- 1 egg
- 3/4 cup half-and-half cream
- 4-1/2 teaspoons sugar
- 1/2 teaspoon rum extract
- 1/8 teaspoon salt
- 1/4 cup finely chopped macadamia nuts, walnuts or pecans
- In a small bowl, beat egg yolks, egg, cream, sugar, extract and salt until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nuts.
- Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Remove from pan to a wire rack; cool for 15 minutes. Refrigerate until chilled. Yield: 2 servings.
Originally published as Macadamia-Crusted Custards in Country Woman January/February 2006, p43
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