Spiked Eggnog Custard

Steps

1. Have ready four 6-ounce ramekins and make room in the fridge.

2. Put ¼ cup water in a small bowl and sprinkle the gelatin on top. Let sit until the gelatin is moist and plump, about 3 minutes. Microwave until the gelatin is dissolved and the liquid is smooth, 30 to 90 seconds.

3. In a medium bowl, combine the eggnog and dark rum. Add the dissolved gelatin and whisk until blended, about 20 seconds.

4. Divide the mixture between the ramekins. Cover and refrigerate until chilled and firm or for up to 3 days.

5. To serve, sprinkle the nutmeg evenly over the top of each custard and serve immediately.