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Donna’s Egg Nog Custard

Posted by Peggy on December 30, 2009

Donna's Egg Nog Custard
Recipe: Donna's Egg Nog Custard


  • 1 quart eggnog
  • 1 large egg plus 2 egg yolks, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • Nutmeg for dusting
  • Fresh raspberries for garnish


  1. Preheat oven to 350˚.
  2. In large bowl whisk together eggnog, eggs, sugar, vanilla & rum.
  3. Fill 6 small souffle dishes with custard and place in a lasagna or cake pan.
  4. Dust the top of each custard with pinch of nutmeg.
  5. Pour hot water into pan creating a bain-marie (hot water bath for custards to bake in). Fill pan just to cover half the height of your selected custard dishes. .
  6. Place custards in preheated oven for 30-40 minutes. Test by inserting a butter knife near the edge of the custard; when knife comes out clean and they are still slightly jiggly in the center, remove from oven. Cool custard in water bath; they will continue cooking to the desired creamy consistency.
  7. Serve warm, room temperature or chilled with raspberry garnish.

Active time: 15 minutes

Bake time: 30-40 minutes

Number of servings (yield): 6

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