Ingredients
1/4-ounce gelatin (from 1 packet)
1/4 cup cold milk
2 3/4 cups Eggnog, cold
Freshly grated nutmeg, for serving
Preparation
Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.
