- 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
COOKED CUSTARD EGGNOG
- 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.
Nutrition Facts : Calories 162.6, Fat 10.9, SaturatedFat 6.2, Cholesterol 112.8, Sodium 82.2, Carbohydrate 11.1, Sugar 7.3, Protein 5.3
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
Yield 8-10 serving(s)
Number Of Ingredients 2
- 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.
We give a twist to traditional eggnog by using it to make these individual, creamy custards.-Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 6
- 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.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
EGGNOG CUSTARD CUPS
- 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.
- 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.
HOMEMADE BAKED EGG CUSTARD
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
COOKED CUSTARD EGGNOG
- 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.
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Number Of Ingredients 6
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
EGGNOG POUNDCAKE WITH CUSTARD SAUCE
A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.
Provided by Taste of Home
Yield 16-20 servings.
Number Of Ingredients 14
- In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
More about "eggnog custard recipes"
CUSTARD EGGNOG RECIPE | EATINGWELL
Category Christmas Non-Alcoholic Drink RecipesCalories 191 per servingTotal Time 2 hrs 30 mins
- Heat milk in a large saucepan over medium heat until small bubbles appear on the side of pan. Whisk together sugar, flour and salt in another large, heavy, nonaluminum saucepan. Add whole eggs and egg whites and whisk until smooth. Gradually blend in the scalded milk. Cook over low heat, stirring constantly, until the custard has thickened enough to coat a spoon, about 15 minutes. Remove from heat and strain into a bowl. Cover; chill at least 2 hours or overnight.
- Before serving, stir in vanilla, nutmeg and liquor (if using). Pour 2 cups of the custard into a blender, add 2 ice cubes and whirl until frothy. Repeat with remaining custard.
EGGNOG CUSTARD TART - GRETCHEN'S VEGAN BAKERY
HEAVENLY SOUS VIDE EGGNOG CUSTARD - SOUS VIDE WAYS
HOLIDAY EGGNOG CUSTARD PIE WITH RUM RECIPE - PAULA DEEN
EGGNOG SPICE CAKE WITH BOURBON CUSTARD FILLING AND EGGNOG ...
EASY EGGNOG CUSTARD - BROWNIE BITES BLOG
EGGNOG CUSTARD TART - BAKE FROM SCRATCH
RICH AND CREAMY EGGNOG CUSTARD | CHEFSTEPS
25 EGGNOG DESSERTS FOR THE HOLIDAYS - INSANELY GOOD
EGGNOG CUSTARD RECIPE | MYRECIPES
CREAMY EGGNOG CUSTARD - RECIPES SIMPLE
EASY EGGNOG CUSTARD PIE - FAMILY FAVORITE HOLIDAY RECIPES
EGGNOG PIE (WITH GINGERBREAD CRUST) - EVERYDAY PIE
EGGNOG VS. CUSTARD: DIFFERENCES & WHICH IS BETTER?
EGGNOG CUSTARD SAUCE - THE DARING GOURMET
EGGNOG CUSTARD WITH RASPBERRY JAM - PUREWOW
BAKED EGGNOG CUSTARDS RECIPE | KITCHN
EGGNOG CUSTARD TARTS RECIPE BY LAUREN ELDRIDGE | GOURMET ...
EGGNOG CUSTARD - CUSTARDS AND PUDDING RECIPES
GINGERBREAD CAKE WITH EGGNOG CUSTARD SAUCE - SOBEYS INC.
EGGNOG CUSTARD RECIPE | REAL SIMPLE
EGGNOG CUSTARD PIE RECIPE - CREATE THE MOST AMAZING DISHES
SPIKED EGGNOG CUSTARD - RECIPE GIRL
DONNA’S EGG NOG CUSTARD | PEGGY LAMPMAN'S DINNERFEED
EGGNOG CUSTARD RECIPE
THE VERY BEST EGGNOG DESSERT RECIPES FOR THE HOLIDAYS ...
(5-INGREDIENT) BAKED EGGNOG CUSTARD - BAKER BY NATURE
EGGNOG CRèME CARAMEL - LITTLE SWEET BAKER
COOKED CUSTARD-STYLE EGGNOG: SAFE AND SILKY SMOOTH ...
EGGNOG TART - SAVOR THE BEST
CUSTARD TART RECIPE WITH EGGNOG - OLIVEMAGAZINE
EGGNOG CUSTARD PIE - WHO NEEDS A CAPE?
KETO EGGNOG | A FAST HOLIDAY CUSTARD RECIPE
DAINTY RICE | EGGNOG RICE CUSTARD TART - DAINTY RICE
HOLIDAY EGGNOG CUSTARD PIE RECIPE - PILLSBURY.COM
25 BEST CUSTARD DESSERTS - INSANELY GOOD RECIPES
EGGNOG CUSTARD PIE - LIFE CURRENTS
You'll also love
Top Asked Questions
How do you make eggnog custard sauce?While the cake is either baking or cooling, prepare the eggnog custard sauce. Add the flour, salt and sugar to a medium saucepan. Whisk in the eggnog and milk. Cook over medium-high heat until it just starts to simmer. Remove 1/2 cup of the hot mixture and add it to the bowl containing the lightly beaten egg yolks.
How do you make eggnog with egg yolks?Directions. 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...
What is eggnog custard pie?Eggnog Custard Pie is a delicious, easy to make, silky egg custard holiday pie that’s filled with the wonderful festive flavors of the season. This eggnog pie will be a welcome addition to any holiday table!
How do you clean eggnog custard?So pour the eggnog custard through a fine sieve into a bowl and discard any lumps. *If not serving it immediately, cover the sauce with plastic wrap, pressing the plastic directly on top of the sauce to prevent it from forming a film on the top layer.