6 large egg yolks
2/3 cup (150 mL) sugar
2 Tbsp (30 mL) all-purpose flour, sifted
2 cups (250 mL) milk
1/2 vanilla bean, split lengthwise*
1 tsp (5 mL) grated fresh nutmeg**
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) icing sugar
1 Tbsp (15 mL) rum (dark or spiced)
12 individual 3-inch tart shells, baked according to package directions, and cooled completely
6 gingersnap cookies, crumbled
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.
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.
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.
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
To make eggnog custard without a vanilla bean, bring milk and nutmeg to a low boil. Remove from heat and add ½ tsp vanilla extract. Continue following recipe directions.
1 tsp dried ground nutmeg can be substituted for 1 tsp grated fresh nutmeg.