Eggnog Custard

Eggnog Custard
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
December, 2006

Nutritional Information

  • Per Serving
  • Calories 380Calories From Fat 64%
  • Fat 27g
  • Sat Fat 16g
  • Cholesterol 221mg
  • Sodium 91mg
  • Carbohydrate 24g
  • Fiber 0g
  • Sugar 22g
  • Protein 7g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.

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