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 CUSTARD (EASY)
I posted this in response to a request on the boards. The original recipe doesn't say how many servings, but I would guess 8, but it would depend upon the size of your custard cups.
Provided by Mysterygirl
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°.
- Beat eggs using an electric mixer.
- Gradually add eggnog while continuing to beat mixture.
- Pour mixture into buttered custard cups.
- Place custard cups in a pan of hot water about halfway up the side.
- Bake 30 minutes or until knife inserted in the custard comes out clean.
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.
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
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.
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 CUSTARD PIE
OK...during the holidays we buy a bunch of egg nog because my DD is so in love with the stuff she could drink it 5 times a day. We needed to run out so here is my solution!
Provided by TishT
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Partially bake the pie crust (about 7 min@ 425).
- In a large bowl, combine eggnog, sugar, and eggs.
- Blend well.
- Pour into crust.
- Sprinkle with nutmeg or cinnamon.
- Bake at 350 for 35 minute.
- or until almost set.
Nutrition Facts : Calories 408, Fat 21.2, SaturatedFat 8.2, Cholesterol 203.4, Sodium 259.7, Carbohydrate 44.9, Fiber 1.1, Sugar 25.9, Protein 10.1
EGGNOG
Steps:
- Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
- Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
EGGNOG
This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.
Provided by puppitypup
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- Slow whisk the hot milk mixture into the egg yolks, a little at a time.
- Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
- Strain into a large pitcher, cover and let cool for about an hour.
- Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 357.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 230.2, Sodium 79.6, Carbohydrate 32.5, Fiber 0.1, Sugar 25.3, Protein 7.3
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.
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
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5/5 (1)Total Time 50 minsServings 4
- Preheat oven to 350F. Combine all ingredients except for cinnamon and stir until incorporated. Distribute mixture evenly between 4 8-ounce ramekins.
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- Bake on the center rack until the tops are set, 40-45 minutes. If desired, sprinkle the tops with a little ground cinnamon. Serve warm or chilled. Store leftovers in the refrigerator.
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