introduction

These Christmas Eggnog Custard Bowls are smooth, creamy, and full of holiday spice. They feel rich but are easy to make. You can make them ahead and chill until serving. They make a nice small dessert after a big meal.

why make this recipe

It uses store-bought eggnog for fast flavor.
It is simple and needs few ingredients.
You can make it ahead and keep it chilled.
It tastes like the holidays with nutmeg and cinnamon.

how to make Christmas Eggnog Custard Bowls

Follow the simple steps below. Be gentle when you mix so the custard stays smooth.

Ingredients :

2 cups eggnog
4 large eggs
1/4 cup granulated sweetener (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of salt
Whipped cream (for topping)
Additional nutmeg (for garnish)

Directions :

Preheat your oven to 325°F (160°C).
In a large bowl, whisk together the eggnog, eggs, sweetener, vanilla extract, nutmeg, cinnamon, and salt until well combined.
Pour the mixture evenly into custard bowls or ramekins.
Place the custard bowls in a baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the custard bowls.
Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool.
Chill in the refrigerator before serving.
Serve topped with whipped cream and a sprinkle of nutmeg.

how to serve Christmas Eggnog Custard Bowls

Serve cold. Add a dollop of whipped cream and a light sprinkle of nutmeg on top. You can also add a small cinnamon stick for a nice look. Serve in the ramekin or move to a small bowl.

how to store Christmas Eggnog Custard Bowls

Cover each custard bowl with plastic wrap or place them in an airtight container. Keep in the refrigerator for up to 3 days. Do not freeze, as freezing can change the texture.

tips to make Christmas Eggnog Custard Bowls

Use room temperature eggs so the custard mixes evenly.
Strain the mixture through a fine sieve before pouring into ramekins for a silky texture.
Check custards at 25 minutes if your ramekins are small. They should be just set with a slight jiggle.
Use a water bath to keep heat gentle and prevent cracking.
Taste the eggnog first; if it is very sweet, use less added sweetener.

variation (if any)

Spiked: Add 1-2 tablespoons rum or bourbon per cup of eggnog for an adult version. Do not add alcohol if serving to children.
Maple: Replace the granulated sweetener with 1/4 cup maple syrup.
Ginger: Add 1/4 teaspoon ground ginger for a warm kick.

FAQs

Q: Can I use non-dairy eggnog?
A: Yes. Use a good non-dairy eggnog and follow the same steps.

Q: How do I know the custard is done?
A: The edges should be set and the center slightly jiggly. It will firm up as it cools.

Q: Can I make these a day ahead?
A: Yes. Make them, chill overnight, and add whipped cream just before serving.

Q: Can I bake the custards without a water bath?
A: You can, but the water bath helps cook them evenly and prevents curdling.

Q: Can I use less eggnog and more milk?
A: You can mix milk and eggnog, but the eggnog gives the key flavor. Keep the liquid balance close to the recipe.

Conclusion

If you like eggnog desserts, you may also enjoy other eggnog treats. For another easy idea, see this Eggnog Cookie Cups – The Gunny Sack.

Christmas Eggnog Custard Bowls

Author: kaoucheegmail-com
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Smooth, creamy custard bowls made with eggnog, perfect for the holidays.

Ingredients

Scale

2 cups eggnog
4 large eggs
1/4 cup granulated sweetener (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of salt
Whipped cream (for topping)
Additional nutmeg (for garnish)

Instructions

Preheat your oven to 325°F (160°C).
In a large bowl, whisk together the eggnog, eggs, sweetener, vanilla extract, nutmeg, cinnamon, and salt until well combined.
Pour the mixture evenly into custard bowls or ramekins.
Place the custard bowls in a baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the custard bowls.
Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let cool.
Chill in the refrigerator before serving.
Serve topped with whipped cream and a sprinkle of nutmeg.

Notes

Use room temperature eggs for better mixing. For a smoother texture, strain the mixture before pouring into ramekins. Check for doneness at 25 minutes if using smaller ramekins.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 6g
Cholesterol: 200mg

Keywords: eggnog, custard, holiday dessert, Christmas, easy dessert