Eggnog Custard Cups Recipes
EGGNOG CUSTARD (EASY)
I posted this in response to a request on the boards. The original recipe doesn't say how many servings, but I would guess 8, but it would depend upon the size of your custard cups.
Provided by Mysterygirl
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 2
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.
EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
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.
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EGGNOG CUSTARD - THE DARING GOURMET
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5/5 (6)Total Time 20 minsCategory Condiment, Dessert, SauceCalories 49 per serving
- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)If you prefer your custard smoother and runnier, add a little more eggnog or milk.
- Pour the custard through a fine sieve into a bowl and discard any clumps.If not serving immediately, cover with plastic wrap once cooled, pressing the plastic directly on top of the sauce so it's touching to prevent a film from developing on top of the sauce.Store in the refrigerator where it will keep for up to a week.
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