Baked Eggnog Custards
- 5 large eggs
- 3/4 cup sugar
- 1 cup eggnog
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 teaspoon vanilla extract
- 1/4 cup brandy or rum, optional
- nutmeg, sprinkled on to, preferably freshly grated
- Cooking & Baking
- Nutmeg (1)
- Sugar (3/4 cup)
- Vanilla extract (3/4 teaspoon)
- Dairy
- Heavy cream (1 cup)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (5)
- Beer, Wine & Liquor
- Brandy or rum (1/4 cup)
- Eggnog (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published December 16, 2011 (1 year ago).
63 people saved this recipe.
