Eggnog Pie

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By Robert Carrier

Published 1965

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  • ¼ pint single cream
  • 3 egg yolks
  • 3 ounces granulated s


Scald cream in the top of a double saucepan. Combine egg yolks, sugar, salt and freshly grated nutmeg, and stir into the scalded cream. Cook, stirring constantly, over water until the mixture coats a spoon.

Soften gelatine in water; add to custard mixture and stir until dissolved. Add rum, brandy and vanilla extract; strain custard into a glass bowl and chill until mixture begins to set