Eggnog Custard

eggnog-custard
Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Calories 64 calories from fat
    • Fat 27 g
    • Sat Fat 16 g
    • Cholesterol 221 mg
    • Sodium 91 mg
    • Protein 7 g
    • Carbohydrate 24 g
    • Sugar 22 g
    • Fiber 0 g

Ingredients

  1. Check 5 large eggs
  2. Check 3/4cup sugar
  3. Check 2cups whole milk
  4. Check 1cup heavy cream
  5. Check 1teaspoon vanilla extract
  6. Check 1/4cup brandy or rum

Directions

  1. Heat oven to 350° F. 
  2. Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and 1/4 cup brandy or rum. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups.
  3. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Serve with whipped cream and a sprinkle of nutmeg.