Eggnog is one of my most anticipated holiday indulgences. I get excited as soon as I see the refrigerated section of my grocery store fill up with cartons and jugs of the thick, smooth nectar. Seeing eggnog in the stores is one of my earliest signals that Christmas is not far away.
Though I’m content to sip a cold glass of my favorite festive drink as-is, eggnog also lends itself to some special, and delicious, baking opportunities. This easy custard recipe is one of those opportunities.
With just a few ingredients and a little time in the oven, these individual eggnog custards are creamy and taste exactly like the holidays. If you prefer to eat your custard warm, put them in the oven as you’re finishing up dinner and they’ll be ready not long after you’re done eating. Rather eat them cold? Chill them in the fridge for a smooth treat.
When testing this custard I used Pete & Gerry’s Organic Eggs. We love everything about them from the recyclable packaging, the pretty and slightly varied brown eggs, the incredible flavor, and what I consider the most obvious difference: they have such a thick shell! You really have to clonk these guys to get them to crack. Here’s some more info about Pete & Gerry’s:
- The hens are never caged and have access to the outdoors.
- The hens are antibiotic and hormone free.
- Hens are given 100% organic feed with no pesticides, herbicides, fungicides, or GMOs. It’s also free of animal by-products. No slaughterhouse waste allowed.
- The farms are inspected at least once a year by a third-party certifier with USDA accreditation.
Dress it up however you want or eat it plain – it’s all fantastic. Sprinkle the tops with a bit of cinnamon and enjoy with speculoos or gingerbread cookies. Serve it at your holiday parties or whip them up to use up the last of your eggnog after the season is over. You’ll love them, I promise!
| Easy Eggnog Custard | Print |
- 2 large eggs, lightly beaten
- 2 cups eggnog
- ¼ cup white sugar
- ½ tsp ground nutmeg
- ground cinnamon for sprinkling, optional
- Preheat oven to 350F. Combine all ingredients except for cinnamon and stir until incorporated. Distribute mixture evenly between 4 8-ounce ramekins.
- Place the ramekins into a 9x9 inch baking pan and add enough water to reach halfway up the sides of the ramekins.
- Bake on the center rack until the tops are set, 40-45 minutes. If desired, sprinkle the tops with a little ground cinnamon. Serve warm or chilled. Store leftovers in the refrigerator.
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We were sent some free vouchers for Pete & Gerry’s eggs for the purposes of creating this recipe.
Ahh this looks so yummy! And easy to make too, only I have to whip up the eggnog as well as they don’t sell them in the stores here. But yess, thank you for the recipe :)
Ooh but at least homemade eggnog is incredible, so well worth the effort!