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Eggnog Custard Cups

Eggnog Custard Cups
Eggnog Custard Cups requires approximately 3 hours from start to finish. One serving contains 190 calories, 7g of protein, and 8g of fat. This gluten free and vegetarian recipe serves 6. It works well as a dessert. Christmas will be even more special with this recipe. Head to the store and pick up pumpkin pie spice, salt, granulated sugar, and a few other things to make it today.

Instructions

1
Preheat the oven to 325 degrees F.
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2
Place the ramekins into a high-sided baking dish.
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Baking PanBaking Pan
RamekinRamekin
3
Heat the milk in a small pot over medium heat until warm but not hot.
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MilkMilk
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4
Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture.
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Pumpkin Pie SpicePumpkin Pie Spice
VanillaVanilla
SugarSugar
Egg YolkEgg Yolk
EggEgg
MilkMilk
SaltSalt
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WhiskWhisk
5
Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
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Pumpkin Pie SpicePumpkin Pie Spice
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RamekinRamekin
6
Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups.
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WaterWater
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OvenOven
7
Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes.
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CustardCustard
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OvenOven
8
Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.
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WaterWater
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OvenOven
DifficultyExpert
Ready In3 hrs
Servings6
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsChristmas
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