Eggnog Custard
Serves 8|
Hands-On Time:
|
Total Time:
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
- Heat oven to 350° F.
- 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.
- 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.
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
.
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Quick Tip
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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