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Photo: Michele Michael Photo by: Photo: Michele Michael

Eggnog Custard

Real Simple DECEMBER 2006

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 64%
  • Fat: 27g
  • Saturated fat: 16g
  • Cholesterol: 221mg
  • Sodium: 91mg
  • Carbohydrate: 24g
  • Fiber: 0g
  • Sugars: 22g
  • Protein: 7g

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Eggnog Custard recipe