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How to Make Eggnog Custard Easy
- Preheat oven to 350°F (175°C).
- Grease 8 (6-ounce) custard cups or ramekins.
- In a large bowl, whisk together 6 large eggs and 1/2 cup granulated sugar until pale and slightly thickened.
- Gradually whisk in 2 cups eggnog, ensuring the mixture is smooth and well combined.
- Divide the custard mixture evenly among the prepared custard cups.
- Place the custard cups in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the cups (this creates a water bath for even cooking).
- Bake for 30-40 minutes, or until a knife inserted into the center comes out clean. The custards should be set but still slightly jiggly in the center.
- Remove from the oven and let cool slightly in the water bath before transferring to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving. Garnish with a sprinkle of nutmeg or a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
43g
Fat
32g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Desserts Eggs Dairy American Canadian Oven Easy Dinner Party Heirloom Historical Holiday Event Winter Puddings And Mousses Eggs Dietary Christmas Low Sodium Seasonal Comfort Food Low In Something Taste Mood Equipment
