Eggnog Custard

Eggnog Custard
Anna Williams

Serves 8
preparation
10
minutes
cooking
240
minutes

Ingredients

5
large eggs
3/4
cup
sugar
2
cups
whole milk
1
cup
heavy cream
1
teaspoon
vanilla extract
1/4
cup
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.
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 64 %
  • Fat 27 g
  • Sat Fat 16 g
  • Cholesterol 221 mg
  • Sodium 91 mg
  • Carbohydrate 24 g
  • Fiber 0 g
  • Sugar 22 g
  • Protein 7 g
What does this mean? See Nutrition 101.