No Stir Cooked Eggnog Custard Or Pudding Chocolate Vanilla Recipes

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EGGNOG CUSTARD



Eggnog Custard image

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

1 egg, beaten
1 cup eggnog
2 tablespoons white sugar
2 pinches ground nutmeg

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

COOKED CUSTARD EGGNOG



Cooked Custard Eggnog image

Raise a holiday glass of this cooked custard eggnog, a tasty alternative to traditional versions.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

3 1/2 cups milk
5 large egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup dark rum
Grated nutmeg

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.

VANILLA OR CHOCOLATE PUDDING



Vanilla or Chocolate Pudding image

Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 8

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
  • Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
  • Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

COOKED CUSTARD EGGNOG



Cooked Custard Eggnog image

Make and share this Cooked Custard Eggnog recipe from Food.com.

Provided by Good Cook Wanda

Categories     Beverages

Time 45m

Yield 14 serving(s)

Number Of Ingredients 8

1 quart milk
6 eggs
1 dash salt
1/2 cup sugar
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup whipping cream, whipped
ground nutmeg

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.

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

CHOCOLATE EGGNOG PIE



Chocolate Eggnog Pie image

Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
2 cups reduced-fat eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract
2 cups reduced-fat whipped topping
Additional reduced-fat whipped topping, optional
Ground nutmeg, optional

Steps:

  • Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

EGGLESS VANILLA EGGNOG



Eggless Vanilla Eggnog image

An eggnog recipe that tastes great. Pudding may sound strange, but believe me the final product is awesome.

Provided by Mark

Categories     Drinks Recipes     Eggnog Recipes

Time 12h15m

Yield 10

Number Of Ingredients 6

4 cups skim milk, divided
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 cup egg substitute
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
  • To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
  • Refrigerate overnight.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 7.3 g, Cholesterol 2.2 mg, Fat 1 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 260.1 mg, Sugar 5.1 g

EGGNOG CUSTARD



Eggnog Custard image

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

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 6

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

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.

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.

NO STIR COOKED EGGNOG, CUSTARD OR PUDDING - CHOCOLATE, VANILLA,



No Stir Cooked Eggnog, Custard or Pudding - Chocolate, Vanilla, image

Did you know that you can make from-scratch soft custard, pudding or cooked eggnog without having to deal with all that stirring in a pot on the stovetop, trying not to burn the milk or curdle the eggs? Not to mention those annoying bits of cooked egg no matter how hard you try? Well, in my quest for lazy (but still tasty!) recipes, I've stumbled across this method that's about as easy as you can get, short of buying a box of instant pudding. And no little egg bits! This is a basic recipe, but at the bottom I'll tell you how to customize it.

Provided by ItalianMama

Categories     Sauces

Time 1h

Yield 1 bowl (varies), 6-8 serving(s)

Number Of Ingredients 4

3 eggs, lightly beaten
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a 1.5 quart or larger glass casserole dish, add all ingredients and mix together - it doesn't have to be perfect, though.
  • Place dish in a larger pan and fill with hot water to the level of the custard or as close as you can get (no higher than 1/2 inch from the top of the pan). Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean (it will be wet, but there should be no liquidy custard sticking to it).
  • Remove from oven and water bath and allow to cool for just a minute or two. Spoon/dump the hot custard into a blender or food processor, being VERY CAREFUL not to burn yourself. Put on the lid and blend/process until mixture is completely pureed and smooth. It will be runny. Pour into a bowl, cover, and refrigerate for a few hours until custard is cold and thickened.
  • VARIATION - CHOCOLATE PUDDING: While pureeing custard, add chocolate syrup to the mixture to taste. You can use dark chocolate or milk chocolate syrup. I don't have an exact quantity - just eyeball it until it looks and tastes good!
  • VARIATION - OTHER FLAVORS: Add in other stuff to the custard while mixing in the blender. Some ideas - butterscotch, caramel or fruit syrup, or use flavored extracts from the baking aisle. Make sure whatever you add isn't too runny or juicy, because this will prevent the pudding from setting up properly. You can also stir in fresh fruit after the pudding is set. One of my favorite combos is to drain a can of cinnamon fried apples, dice them, and then mix them in the pudding. Serve with some caramel sauce drizzled on top - yummy!
  • VARIATION - EGGNOG: After custard cools and sets up in the refrigerator, spoon into a pitcher. Stir in any combination of milk, half-and-half, cream, etc. until it's the consistency you want. Add nutmeg to taste, and rum or brandy if you like. You may have to sample it a couple of times to get it just right - but I consider that a plus! But you may want to write down the quantities you used so you can make it the same way next time.
  • VARIATION - CUSTARD SAUCE: Mix in cream or half-and-half to the consistency you'd like, plus any flavorings you want.

Nutrition Facts : Calories 120.8, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 65, Carbohydrate 14.2, Sugar 11.4, Protein 5.2

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