Eggnog Custards Recipes

EGGNOG CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
• Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
• Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

COOKED CUSTARD EGGNOG

Steps:

• Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
• Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
• Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
• Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

EGGNOG CUSTARD CUPS

Steps:

• Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
• Heat the milk in a small pot over medium heat until warm but not hot.
• Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
• Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.

EGGNOG CREME BRULEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
• Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
• Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
• Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
• Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

EGGNOG CUSTARDS

Steps:

• Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
• Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup glass measuring cup.
• Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
• Sprinkle additional nutmeg over custards. Garnish with strawberries.

EGGNOG CUSTARD

Steps:

• Preheat oven to 325 degrees.
• Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy. Strain through a fine sieve and season with nutmeg.
• Pour the custard into eight four-ounce ramekins.
• Place a towel in the bottom of a baking pan large enough to hold all the ramekins. Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with a sheet of aluminum foil.
• Bake 20 to 25 minutes, until the custard is firm. Allow to cool to room temperature, then chill before serving.

EGGNOG CUSTARD

Steps:

• 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.

EGGNOG CUSTARD (EASY)

Steps:

• Preheat oven to 350°.
• Beat eggs using an electric mixer.
• Gradually add eggnog while continuing to beat mixture.
• Pour mixture into buttered custard cups.
• Place custard cups in a pan of hot water about halfway up the side.
• Bake 30 minutes or until knife inserted in the custard comes out clean.

COOKED CUSTARD EGGNOG

Steps:

• Heat milk in a large saucepan, don't boil.
• Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
• Stir in 1/4 tsp nutmeg and vanilla.
• Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
• Cover and refrigerate up to 48 hours.
• When ready to serve, fold in whipping cream and sprinkle with nutmeg.