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Eggnog Custard

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.