Eggnog Custards With Candied Cherries

These silky, smooth custards are as rich as they are elegant. You'll enjoy their contrast in texture with the candy coated maraschino cherries that adorn them. The cherries are great alone too!


6 servings

Recipe from

Oxmoor House


5 egg yolks
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups half-and-half
1/4 cup bourbon
Ground nutmeg


Place six (6-ounce) custard cups or souffle dishes in a 13" x 9" x 2" baking pan; set aside. Beat first 4 ingredients with a wire whisk until thick and pale; set aside.

Bring half-and-half to a simmer in a small heavy saucepan; remove from heat. Gradually stir about one-fourth of half-and-half into yolk mixture; add to remaining half-and-half, stirring constantly with a wire whisk. Stir in bourbon.

Spoon custard mixture evenly into custard cups. Add water to baking pan to a depth of 1". Bake, uncovered, at 325° for 45 minutes or until a knife inserted in center comes out clean. Remove custards from water. Cool completely on a wire rack. Cover and chill 8 hours.

To serve, sprinkle custards with nutmeg, and top each custard with 3 Candied Cherries.


Christmas with Southern Living 1999,

Oxmoor House

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note