This Eggnog Egg Custard is creamy, smooth, and perfect for Christmas!
Eggnog always gets me in the Christmas mood. But if you love it as much as I do, there’s no reason to only drink it around the holidays! Why not drink it in April? Or August? And why just drink it when you can also eat it in custard form? Enter this eggnog egg custard recipe.
The spices that give eggnog its distinctive, unique taste are cinnamon, nutmeg, and vanilla. If you’ve never worked with whole nutmeg before (as opposed to ground nutmeg), you’re in for a treat. To me, at least, a whole nutmeg kind of looks like a walnut. Nutmeg is the seed kernel from inside the fruit of the nutmeg tree (the scientific name for that tree is Myristica fragrans). The more you know!
Is This Eggnog Egg Custard Healthy?
Eggnog egg custard is very much a dessert. It isn’t too bad for you if enjoyed in moderation, and it does have protein and calcium from the eggs! The good news is that it’s gluten-free, so those with celiac don’t have to miss out. Unfortunately, it’s not vegan, but if you’re a vegan craving that eggnog taste, check out Coconut Milk Ice Cream With Rum And “Eggnog.”
How Did Eggnog Get Its Name?
The origin of eggnog goes back to Britain in the Middle Ages, when they enjoyed a beverage called posset, a milky ale-like drink served hot. Eggnog was always used in toasts (as in raising your glass, not bread), but it became associated with the holidays and gained the name eggnog only when it appeared in the American colonies in the 18th century.
We know where the “egg” in eggnog comes from, but what about “nog”? There are two theories. First, it might come from noggin meaning “wooden cup.” Second, it might come from grog meaning “strong beer.”
How Do I Store Leftovers?
If you have leftover ramekins of eggnog egg custard, place them in an airtight container or resealable plastic bag and store in the fridge for 3 days. I do not recommend freezing eggnog egg custard, as it will ruin the texture.
Serving Suggestions
Eggnog is a classic Christmas drink, so why not pair it with other flavors of Christmas, like peppermint? Try these Peppermint Gluten-Free Chewy Sugar Cookies or this Vegan Peppermint Bark. These treats are perfectly shareable for your next cookie swap or office holiday party. Want something healthier to pair with this recipe? I recommend a Mint-Chocolate Green Smoothie.
Ingredients
For The Eggnog:
- 3 whole nutmegs
- 1 cup 2% milk
- 3 eggs
- 1/4 cup powdered sugar sifted
- 1 tablespoon vanilla extract
For The Custard:
- 6 egg yolks
- 2 eggs
- 3/4 cup + 3 tablespoons sugar
- 1/4 teaspoon salt
- Cooking spray
- Ground nutmeg
Instructions
Make the eggnog:
- Using a very large knife, cut the nutmegs so that they crack open and break into smaller pieces. Combine the cracked nutmegs and the milk in a small saucepan and bring to boil over high heat. Once boiling, turn off the heat and steep the milk until it has cooled.
- Once cooled, strain out the nutmeg pieces and pour the milk into a 1 cup measure. The milk will have reduced slightly, so pour extra 2% milk into the measuring cup until it is full. Set aside.
- Beat the 3 eggs using an electric hand mixer until they turn light yellow, about 2-3 minutes.
- Add the powdered sugar and vanilla extract and beat until well combined.
- Add in the steeped milk and beat again for 30 seconds.
Make the custard:
- In a large blender, add 2 cups of the eggnog you just made, 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture is well combined and turns light yellow.
- Place the custard in the refrigerator for 24 hours to let the flavors develop.
- After 24 hours, preheat your oven to 325℉ and spray 4 ramekins with cooking spray.
- Fill each ramekin just about full with custard and place into a 9×13-pan with sides. Sprinkle the tops with ground nutmeg.
- Fill the pan with water so that the water reaches about 1 inch up the side of each ramekin.
- Bake the custard until the top is just set, about 40-45 minutes.
- Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, at least 2 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
new question. do use the cup of nog that was set aside?
Yep! You do use the cup of nog that was set aside (in fact, 2 cups of it) for the custard. Happy baking!