Eggnog Custard

Real Simple
Eggnog Custard Recipe
Photo: Michele Michael
Makes 8 servings


+ Add To Shopping List
5 large eggs
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup brandy or rum


Heat oven to 350° F.

Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and brandy or rum. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Serve with whipped cream and a sprinkle of nutmeg.

Created date

December 2006

Nutritional Information

Calories 380
Caloriesfromfat 64 %
Fat 27 g
Satfat 16 g
Cholesterol 221 mg
Sodium 91 mg
Carbohydrate 24 g
Fiber 0 g
Sugars 22 g
Protein 7 g