introduction

This simple dessert is Christmas Eggnog Custard Bowls. It is smooth, creamy, and warm with nutmeg and cinnamon. You can make it ahead and chill it for a holiday meal. Try it with other small snacks like easy Christmas finger foods to build a full table.

why make this recipe

Make this recipe because it is quick, festive, and uses eggnog you may already have. It needs few ingredients and feels special. It works well for guests and small plates.

how to make Christmas Eggnog Custard Bowls

You mix eggnog and eggs, add spice and sweetener, then bake in a water bath. Chill the bowls before serving so the custard sets firm and cold. The steps are simple and do not need fancy tools.

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, straight from the fridge. Add a dollop of whipped cream and a little grated nutmeg on top. You can put the bowls on a tray with cookies or small snacks. For a warm start, let bowls sit 10 minutes at room temperature before serving.

how to store Christmas Eggnog Custard Bowls

Cover each bowl or put them in an airtight container. Store in the fridge for up to 3 days. Do not freeze the custard — texture will change. If you plan to keep them longer, store the custard mixture (uncooked) in the fridge for up to 24 hours before baking.

tips to make Christmas Eggnog Custard Bowls

Use a fine whisk to mix eggs and eggnog well so no strands form.
Taste the mix before baking and add sweetener a little at a time.
Use a water bath to keep the custard smooth and prevent cracks.
Let custards chill fully for best texture.
For a richer flavor, use full-fat eggnog.
For meal pairing ideas, see this stuffed shells recipe for a main course: best Christmas stuffed shells.

variation (if any)

Add a splash of rum or bourbon to the custard mix for an adult version.
Use less sweetener or sugar substitute for lower sugar.
Stir in a little orange zest for a bright note.
Make mini custards in small cups for a buffet.

FAQs

Q: Can I use store-bought eggnog?
A: Yes. Store-bought eggnog works fine. Use regular or full-fat for best texture.

Q: How do I know when the custard is done?
A: The custard is set at the edges and slightly jiggly in the center. It will finish setting as it cools.

Q: Can I bake these without a water bath?
A: You can, but a water bath gives the smoothest texture. Without it, the custard may cook faster and crack.

Q: Can I make this ahead for a party?
A: Yes. Bake, chill, and cover. They stay good for up to 3 days.

Conclusion

For a similar baked eggnog dessert idea, see this Eggnog Custard Tart from Eggnog Custard Tart ~ Barley & Sage.

Christmas Eggnog Custard Bowls

Print Recipe

A smooth, creamy dessert that’s perfect for the holidays, made with eggnog, eggs, and warming spices.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Cover each bowl or put them in an airtight container to store in the fridge for up to 3 days. Do not freeze.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 6g
Cholesterol: 220mg

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