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Eggnog Custard

Photo: Michele Michael
Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.