|1.||Add 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, about 5 minutes. Add flour; beat until just combined.|
|2.||Meanwhile in a saucepan, over medium-high heat, bring milk, vanilla bean, and nutmeg to a low boil. Once the milk mixture has boiled, remove the vanilla bean pod. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, at least 30 minutes. When cool, refrigerate until chilled and set, at least 2 hours.|
|3.||Before serving, chill bowl and whisk attachment of an electric mixer. Whip cream on medium-high speed. When cream starts to thicken, add icing sugar, and beat until soft peaks form. Add rum, and again beat until stiff peaks form.|
|4.||Spoon chilled custard into each cooled tart. Add a dollop of rum whipped cream, and sprinkle with crushed gingersnaps. Serve immediately.|
Recipe created by chef Ben Kramer.