Photo: Eggnog Custard Cups Recipe
Ingredients
- 2 1/2 cups milk
- 3 large eggs
- 3 large egg yolks, whites reserved for Online Round 2 Recipe Spinach and Cheese Souffle
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- Special Equipment: 6 (8-ounce) ramekins
Directions
Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
Heat the milk in a small pot over medium heat until warm but not hot.
Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.
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By Gina8492
Palm Harbor, FL
on December 18, 2011
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It's a good recipe but to make it taste like egg nog, nutmeg needed to be used instead of pumpkin pie spice. That made all the difference in the world along with the teaspoon of rum extract I also added; yummy!!
By dearkaren984
Lapeer, MI
on December 30, 2010
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I agree that this custard did not taste much like egg nog, but many people loved it nonetheless, and it was dead simple. I provided toppings like fresh raspberries, whipped cream, toasted pecans, crushed ginger cookies--it was a yummy base.
By angelmlegna
on December 29, 2010
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I made this according to the recipe. my family didnt like it very much...didnt taste like eggnog. I decided to replace the milk with store bought eggnog and they loved it.
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