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

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 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 CREMES

Steps:

• For cremes:
• Preheat oven to 325°F. Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan. Bring half and half to simmer in heavy small saucepan. Remove from heat. Whisk yolks, sugar, vanilla and salt in medium bowl to blend. Gradually whisk hot half and half into yolk mixture. Whisk in bourbon. Divide mixture equally among custard cups. Pour enough hot water into baking pan to come halfway up sides of custard cups. Bake custard until knife inserted near center comes out clean, about 40 minutes. Remove custards from water. Cool on rack. Cover and refrigerate overnight.
• For cranberries and caramel:
• Line 2 baking sheets with aluminum foil. Lightly oil foil. Place 1 cranberry on the point of each toothpick. Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Attach clip-on candy thermometer to saucepan. Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes. Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
• Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly. Place candy-coated cranberry on second prepared baking sheet. Repeat with remaining cranberries. Allow caramel on baking sheet to cool and harden. Break caramel candy into 1- to 2-inch pieces. (Caramel candy and berries can be made 6 hours ahead. Let stand at room temperature.)
• Sprinkle custards with nutmeg. Stand a few candy pieces upright in custards. Remove cranberries from toothpicks; place 3 berries atop each custard.

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 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 CUPS

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.

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.

EGGNOG POUNDCAKE WITH CUSTARD SAUCE

Steps:

• 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.

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.