Publisher Photo
Publisher Photo
We give a twist to traditional eggnog by using it to make these individual, creamy custards.—Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling

Ingredients

  • 5 egg yolks
  • 1/3 cup sugar
  • 2 cups eggnog
  • 1/4 cup spiced rum
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt.
Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Yield: 6 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p66

Nutritional Facts

1/2 cup: 209 calories, 10g fat (5g saturated fat), 221mg cholesterol, 151mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 5g protein.

  • 5 egg yolks
  • 1/3 cup sugar
  • 2 cups eggnog
  • 1/4 cup spiced rum
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt.
  2. Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. Yield: 6 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p66

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