Method

• 1.
  Preheat oven to 150°C.
• 2.
  Separate one eggwhite and set aside. Add the yolk to the remaining eggs and sugar and beat to combine. Place milk and 3/4 cup (185ml) cream in a saucepan, heat to scalding point, then pour over the egg mixture. Return the mixture to the pan and cook over low heat, stirring for 1-2 minutes until just starting to thicken. Remove from the heat, add the rum and 1 tablespoon brandy.
• 3.
  Pour into 4 x 200ml heatproof serving cups or ramekins. Place cups or ramekins in a baking pan, pour in enough boiling water to come halfway up the sides, place in the oven and cook for 30 minutes or until set. The custards should still have a slight wobble.
• 4.
  Carefully remove from the baking pan and set aside to cool. When cool, refrigerate for at least 2 hours. When ready to serve whip the remaining eggwhite until soft peaks form, add the remaining cream and brandy and beat until thick. Place a generous dollop of the cream on top of the custards and grate nutmeg over them before serving.