Holiday Baked Eggnog Custard with Gingerbread Cookie
A festive favorite that captures all the flavors of the holidays: eggnog, fresh nutmeg and spicy gingerbread. This Eggnog Custard is topped with whipped cream, fresh nutmeg and a gingerbread cookie.
Make This Recipe
Ingredients
2 cups eggnog (homemade or use store-bought)
3/4 teaspoon vanilla extract
¼ cup white sugar
1/4 cup brandy or rum (optional)
nutmeg, sprinkled on top, preferably freshly grated
For garnish: fresh gingerbread cookie, whipped cream & nutmeg
Preparation
- Preheat oven to 325° F. In a medium bowl, whisk together eggs and sugar. Once combined, whisk in vanilla, eggnog, and alcohol (optional). Whisk until frothy.
- Pour mixture through a relatively fine sieve to remove any clumps. Evenly portion mixture into 4 ramekins or one 4-6 inch baking dish. Grate fresh nutmeg on top.
- Place ramekins in a roasting pan leaving ½ inch between each ramekin. Fill the pan with boiling water, water should come halfway to 2/3 up the side of the ramekins.
- Bake for 35-40 minutes, or until the custard has a slightly golden-brown top and doesn't jiggle in the center. Remove ramekins from the roasting pan and cool set on a wire rack to cool.
- Serve warm. If you want to serve chilled, allow them to come to room temperature, then cover and refrigerate. Lasts 2-3 days in the refrigerator.
- Serve with gingerbread star cookie, whipped cream and a sprinkle of fresh nutmeg.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 509.5 |
| Fat | 15.5g |
| Saturated Fat | 9.15g |
| Cholesterol | 160mg |
| Sodium | 346mg |
| Carbohydrates | 72.7g |
| Dietary Fiber | 2g |
| Protein | 11.86g |