EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
- Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
COOKED EGGNOG
This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.
Provided by Kathryn Howl
Categories Drinks Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
- Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 16.5 g, Cholesterol 199 mg, Fat 8.2 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 136.8 mg, Sugar 16.4 g
HOMEMADE BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
COOKED CUSTARD EGGNOG
Raise a holiday glass of this cooked custard eggnog, a tasty alternative to traditional versions.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
- Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
- Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
- Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.
CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
EMERIL'S EGGNOG
Provided by Emeril Lagasse
Categories beverage
Time 1h25m
Yield about 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
- Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.
- Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
COOKED CUSTARD EGGNOG
Make and share this Cooked Custard Eggnog recipe from Food.com.
Provided by Good Cook Wanda
Categories Beverages
Time 45m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in a large saucepan, don't boil.
- Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
- Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
- Stir in 1/4 tsp nutmeg and vanilla.
- Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
- Cover and refrigerate up to 48 hours.
- When ready to serve, fold in whipping cream and sprinkle with nutmeg.
Nutrition Facts : Calories 162.6, Fat 10.9, SaturatedFat 6.2, Cholesterol 112.8, Sodium 82.2, Carbohydrate 11.1, Sugar 7.3, Protein 5.3
EGGNOG CUSTARD CUPS
Steps:
- 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.
EGGNOG CUSTARDS
Categories Bourbon Milk/Cream Egg Dessert Bake Christmas Vegetarian Winter Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
- Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup glass measuring cup.
- Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
- Sprinkle additional nutmeg over custards. Garnish with strawberries.
EGGNOG CUSTARD
We give a twist to traditional eggnog by using it to make these individual, creamy custards.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt., Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
CLASSIC COOKED EGGNOG
Make and share this Classic Cooked Eggnog recipe from Food.com.
Provided by DarkLove
Categories Beverages
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, beat together eggs, sugar and salt, if desired.
- Stir in 2 cups of the milk.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
- Remove from heat.
- Stir in remaining 2 cups milk and vanilla.
- Cover and refrigerate until thoroughly chilled, several hours or overnight.
- Just before serving, pour into bowl or pitcher.
- Garnish or add stir-ins, if desired.
- Serve immediately.
- *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
- MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
- Set aside.
- In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
- Stir into egg mixture.
- Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
- Stir in remaining 2 cups milk and vanilla.
- Continue as above.
Nutrition Facts : Calories 105.9, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 8.2, Sugar 4.4, Protein 5.8
BEST COOKED EGGNOG
This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!
Provided by FunCook
Categories Christmas
Time 15m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
- In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.
Nutrition Facts : Calories 447.2, Fat 28.3, SaturatedFat 16.1, Cholesterol 296.9, Sodium 311.6, Carbohydrate 38.8, Sugar 30.2, Protein 11
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