Best Eggnog Custard Recipes

PUMPKIN EGGNOG CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• PREPARE THE CRUST:.
• Grind the gingersnap cookies until they resemble coarse cornmeal.
• Mix in the melted butter.
• Press mixture into a 10 inch, deep dish pie pan.
• Bake in preheated oven for 10 minutes.
• PREPARE THE FILLING:.
• Separate three of the eggs.
• Using an electric mixer, beat the three egg whites on high until stiff peaks form.
• In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
• Gently fold the egg whites into the pumpkin mixture.
• Pour into the prepared crust.
• Cover the edges of the pie dish with foil or a pie crust protector.
• Bake in the preheated oven for 90 minutes.
• Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
• Voila! Your pie is ready to serve. Easy as pie!
• The pie can be kept, covered in the fridge overnight.

EGGNOG CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
• Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
• Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

COOKED CUSTARD EGGNOG

Steps:

• Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
• Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
• Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
• Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

JAMIE DEEN'S EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350º.
• On a lightly floured surface, unroll pie crust.
• Roll pastry into a 12-inch circle.
• Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
• In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
• Add evaporated milk, water, rum and salt.
• Beat at low speed until combined.
• Pour mixture into crust.
• Sprinkle top of pie with nutmeg and cinnamon.
• Place pie onto a rimmed baking pan with a depth of 1/2-inch.
• Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
• Bake for about 55 minutes, or until a knife inserted near center comes out clean.
• Garnish with whipped cream and powdered sugar if desired.

EGGNOG CUSTARD

Steps:

• In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt., Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

EGGNOG CUSTARD CUPS

Steps:

• Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
• Heat the milk in a small pot over medium heat until warm but not hot.
• Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
• Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.

EGGNOG CUSTARD (EASY)

Steps:

• Preheat oven to 350°.
• Beat eggs using an electric mixer.
• Gradually add eggnog while continuing to beat mixture.
• Pour mixture into buttered custard cups.
• Place custard cups in a pan of hot water about halfway up the side.
• Bake 30 minutes or until knife inserted in the custard comes out clean.

EGGNOG CUSTARD PIE

Steps:

• 1. Preheat oven to 425 degrees
• 2. Partially bake the pie crust 5 - 7 minutes. Reduce heat to 350 degrees.
• 3. In a large bowl, combine eggnog, sugar, and eggs. Blend well. Pour into crust and sprinkle with nutmeg or cinnamon if desired.
• 4. Bake at 350 for 35 to 50 minute or until set.

EGGNOG POUNDCAKE WITH CUSTARD SAUCE

Steps:

• In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.

EGGNOG CUSTARD PIE

Steps:

• Partially bake the pie crust (about 7 min@ 425).
• In a large bowl, combine eggnog, sugar, and eggs.
• Blend well.
• Pour into crust.
• Sprinkle with nutmeg or cinnamon.
• Bake at 350 for 35 minute.
• or until almost set.

PUMPKIN EGGNOG CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• PREPARE THE CRUST:.
• Grind the gingersnap cookies until they resemble coarse cornmeal.
• Mix in the melted butter.
• Press mixture into a 10 inch, deep dish pie pan.
• Bake in preheated oven for 10 minutes.
• PREPARE THE FILLING:.
• Separate three of the eggs.
• Using an electric mixer, beat the three egg whites on high until stiff peaks form.
• In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
• Gently fold the egg whites into the pumpkin mixture.
• Pour into the prepared crust.
• Cover the edges of the pie dish with foil or a pie crust protector.
• Bake in the preheated oven for 90 minutes.
• Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
• Voila! Your pie is ready to serve. Easy as pie!
• The pie can be kept, covered in the fridge overnight.

COOKED CUSTARD EGGNOG

Steps:

• Heat milk in a large saucepan, don't boil.
• Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
• Stir in 1/4 tsp nutmeg and vanilla.
• Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
• Cover and refrigerate up to 48 hours.
• When ready to serve, fold in whipping cream and sprinkle with nutmeg.

EGGNOG CUSTARD PIE

Steps:

• 1. For Pie Crust: 2. Make fine crumbs with a rolling pin or in blender. 3. Melt butter. 4. Mix together all ingredients and press into greased pie dish. 5. Bake at 350 for 8 minutes. 6. Remove from oven and allow to cool before adding filling. 7. For Filling: 8. In a large bowl, whisk together eggs and eggnog. 9. Add sugar, cinnamon and nutmeg and whisk till well-blended. 10. Preheat oven to 425. 11. Place pie pan on a cookie sheet covered in foil, and pour filling into pie crust. 12. Sprinkle with cinnamon. 13. Bake ate 425 for 45 minutes, then lower heat to 350 and bake 45 minutes more, or until center of custard is NEARLY solid (Jell-O like)

EGGNOG CUSTARD

Steps:

• Preheat oven to 325 degrees.
• Mix the milk, sugar, egg yolks, cream, bourbon and brandy together until well blended but not frothy. Strain through a fine sieve and season with nutmeg.
• Pour the custard into eight four-ounce ramekins.
• Place a towel in the bottom of a baking pan large enough to hold all the ramekins. Put the ramekins in the pan on top of the towel; the towel keeps them from sliding around. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with a sheet of aluminum foil.
• Bake 20 to 25 minutes, until the custard is firm. Allow to cool to room temperature, then chill before serving.

NO STIR COOKED EGGNOG, CUSTARD OR PUDDING - CHOCOLATE, VANILLA,

Steps:

• In a 1.5 quart or larger glass casserole dish, add all ingredients and mix together - it doesn't have to be perfect, though.
• Place dish in a larger pan and fill with hot water to the level of the custard or as close as you can get (no higher than 1/2 inch from the top of the pan). Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean (it will be wet, but there should be no liquidy custard sticking to it).
• Remove from oven and water bath and allow to cool for just a minute or two. Spoon/dump the hot custard into a blender or food processor, being VERY CAREFUL not to burn yourself. Put on the lid and blend/process until mixture is completely pureed and smooth. It will be runny. Pour into a bowl, cover, and refrigerate for a few hours until custard is cold and thickened.
• VARIATION - CHOCOLATE PUDDING: While pureeing custard, add chocolate syrup to the mixture to taste. You can use dark chocolate or milk chocolate syrup. I don't have an exact quantity - just eyeball it until it looks and tastes good!
• VARIATION - OTHER FLAVORS: Add in other stuff to the custard while mixing in the blender. Some ideas - butterscotch, caramel or fruit syrup, or use flavored extracts from the baking aisle. Make sure whatever you add isn't too runny or juicy, because this will prevent the pudding from setting up properly. You can also stir in fresh fruit after the pudding is set. One of my favorite combos is to drain a can of cinnamon fried apples, dice them, and then mix them in the pudding. Serve with some caramel sauce drizzled on top - yummy!
• VARIATION - EGGNOG: After custard cools and sets up in the refrigerator, spoon into a pitcher. Stir in any combination of milk, half-and-half, cream, etc. until it's the consistency you want. Add nutmeg to taste, and rum or brandy if you like. You may have to sample it a couple of times to get it just right - but I consider that a plus! But you may want to write down the quantities you used so you can make it the same way next time.
• VARIATION - CUSTARD SAUCE: Mix in cream or half-and-half to the consistency you'd like, plus any flavorings you want.