This egg custard is made with light eggnog for a dessert that is creamy, smooth and perfect for Christmas! It’s easy to make and healthy too!
The buisnessy person inside of me wonders if this whole posting 2 eggnog recipes in a row is a good idea, or if you guys want something new and exciting. I mean, we JUST had the BEST WAFFLE RECIPE with eggnog cream sauce.
But then the I-like-to-eat-all-the-yummy-food person inside of me doesn’t really care. Like, not even one little tiny ounce.
Because, it’s Christmas. And that means you’re either going to make a mint paleo gluten free chocolate cake and peppermint ALL the things, or you’re going to eggnog all the things you know? It’s just kind of times with the territory.
Considering we had our peppermint fix last week with the mint chocolate green smoothie recipe, we clearly need to get our noggins’ all up in some nog. Amiright?
The other day, when I was making this egg custard, Mr. FFF came home and I asked him to try it to see if they were as good as my taste buds were telling me.
He agreed that they were, in fact, amazing.
I then turned my back to him for about .000063 seconds to start cleaning up, but I still kept talking to him.
Trying to be a good wife I asked “What kind of delicious goodness can I create for my wonderful husband whom is very dear to my heart and that I love soso much for dinner?”
I also can’t confirm or deny that it sounded like “Whaddaya want to eat?”
But…there was no response.
I wandered into our room and found him sitting on the bed. Not even out of his nursing scrubs and surrounded by 3 empty ramekins of egg custard.
Aaaannd I didn’t have to make dinner that evening. #winning.
But really. Eggs are protein and protein is a perfectly acceptable dinner food.
Plus. I always say “Dessert before dinner, it’s a winner”
That COULD also be the first time I’ve said that, but it’s DA TRUUF.
To make this custard I used Davidson’s Safest Choice Eggs because I love that they are pasteurized so I know that they’re completely 100% safe for me and that dear sweet, totally awesome and never irritating man of mine to consume.
Especially when I want to runny yolk it up. Which is basically every day of my life.
I used Davidson’s Homemade Light Eggnog recipe, but you would NEVER KNOW. I mean, on the crichter scale (it’s the Richter scale for creaminess. You get it) these are like a 200.95090.
You know, if we’re being exact.
Just imagine with me for a sec. You + a spoon (this part of the equation is optional) + a date with a cup of smooth, creamy custard with just a hint of nutmeg goodness to dance around that mouth of yours.
I know. You’re zipping up your LBD already.
For the Egg Nog:
- 3 Whole nutmegs
- 1 Cup 2% milk
- 3 Davidson’s Safest Choice Eggs
- 1/4 Cup Powdered sugar sifted
- 1 Tbsp Vanilla extract
For the Custard:
- 6 Davidson’s Safest Choice Egg yolks
- 2 Whole Davidson’s Safest Choice Eggs
- 3/4 Cup + 3 Tbsp Sugar
- 1/4 tsp Salt
- Ground nutmeg
- Make the egg nog:
- 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.
- In alarge bowl,[/url]beat the 3 eggs, using an [url href=http://amzn.to/1PboyjP target=_blank rel=nofollow]electric hand mixer, until they turn light yellow in color, about 2-3 minutes.
- Add in 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 in 2 cups of the egg nog that you just made*, the 6 egg yolks, 2 whole eggs, sugar, and salt. Blend until the mixture is well combined and turns light yellow in color.
- Place the custard into the refrigerator over night to let the flavours develop. **
- Once refrigerated, preheat your oven to 325 degrees and spray 4 ramekinswith cooking spray.
- Fill each ramekin just about full and place into a large, sided 9×13 pan. Sprinkle the tops with ground nutmeg.
- Place the pan into the oven and fill with water so that the water reaches about 1 inch up the side of each ramekin.
- Bake the custard until the top feels just set, about 40-45 minutes.
- Let the custard come to room temperature for 1 hour, and then refrigerate to let it set completely, for at least 2 hours.
Tips & Notes:
** Please don’t refrigerate less than 24 hours, or the flavours won’t be as prominent.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Don’t forget to check out the #Safenog Facebook event from Davidson’s Safest Choice Eggs! This event will be lots of fun and you can share tips and advice, and even have a chance to have your recipes added to the recipe center! I’ll see you there!
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This post is sponsored by Davidson’s Safest Choice Eggs. Because of super-fab partnerships like this one, I am able to keep FFF up and running, and bring you quality recipes. As always, opinions remain 100% my own.