A simple recipe for spring that uses rhubarb and strawberries and is simple enough for kids to assist with. With vanilla bean ice cream, this dish is fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 1 egg, beaten
- 1 cup eggnog
- 2 tablespoons white sugar
- 2 pinches ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Fill an 8×8-inch baking dish with 1 inch of water.
- Beat 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 water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 104 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
sounds good but i doubled the recipe, added vanilla, and cut back on the sugar since eggnog is already quite sweet. also used low fat eggnog.
Delicious
I’ve made this recipe twice so far with no changes. Great both times. The first time was just as custard, second time As creme brûlée. I’m not sure of criticisms, but I beat my eggs in electric mixer, then added sugar & beat. It had nice thickness, then I beat in the eggnog. I did add nutmeg while beating to spread flavor. Flavor & texture were great. I do tend to over cook, Incase it doesn’t set up or my oven acts up. In this case you can cover with foil after 30 min, but I’m getting the timing down. Next time I will play with adding extracts or rum. Very easy, very tasty. I would be confident to serve the Brûlée for a dinner party.
Easy peasy and yummy, I suspect the result has a lot to do with the quality of the egg nog itself. A keeper.
Wonderful, yummie, simple recipe you will make over and over. Very rich and tasty!!
Always whip up my own nog for the holidays, and thought I’d try something with the leftover. This recipe pointed me in the right direction. You must bake in a water bath as instructed. Otherwise, you’ll end up with scrambled eggs and whey, as apparently happened with one reviewer. The same proportions work for French toast, which I did with leftover dinner rolls, pan rolls in this case. Just cut off top and bottom crusts, sliced the remaining in half or thirds according to the height of the roll, and I was in business.
Foolproof. Even when I allowed water to enter the custard (by mistake) it turned out nicely.
Easy to make. I doubled the recipe. No issues except a slightly longer cook time.
Perfectly smooth and creamy. Delicious. Worked exactly as the submitter said. Mixture fit perfectly in two 8-9oz ramekins, which fit perfectly in the 8″ pan with the water bath. So easy. I was a bit short on eggnog (only had 3/4 cup) so I made up the difference with some whole milk. I added a couple drops of vanilla (suppose rum may have been better?) and kept everything else the same-grating fresh nutmeg on top (the best way to get great, fresh nutmeg flavor and super easy). I didn’t think the sugar was too much, maybe because I didn’t use a full cup of sweet eggnog, though it was guide sweet and I’d probably reduce it if I had the full cup off eggnog. I actually really liked it this way and would do it again because the eggnog flavor (prairie farms) was still very dominant. I mixed everything quickly and easily in a two cup liquid measuring cup with a fork (I see no need for a blender here- really), hardly any clean up. I wonder about those who had problems- I noticed one reviewer mentioned waiting for a toothpick to come out clean- but the recipe says to cook until set, nothing at all about a toothpick. Overcooking would definitely be bad for the egg as it will continue to cook out of the stove- and firm as it cools. I did add 5 extra minutes-so a total of 50. This recipe is really hard to mess up if you follow the directions. The water bath is very important.
I added a tiny amount of vanilla and some brandy. I didn’t time mine, but came out just fine in under 1 hour. I sprinkled the top with brown sugar and brulee’d them. This was a fantastic recipe that made 2 1/2 ramekins full which was perfect for me and hubby 🙂
Love this custard! It was so easy to make. It did take longer than the recipe states though – I baked it for about an hour, and it was perfect. It was on the sweet side (the eggnog was already pretty sweet), so I might try a little less sugar next time. All in all though, my new go-to custard recipe.
I made this two ways, in the oven and I put some in a pot and cooked out the egg. Then put it on the freezer to set. I did have a few eggy peices but that was my fault for not mixing the egg correctly, but over all it the flavor was there. This was my first time making custard and the consistency was a little weird not like custard. Flavor was there. I think there is a step missing in the recipe but I did enjoy it
I couldn’t believe how easy this was! I doubled the recipe and filled 6 regular sized ramekins. The eggnog I used was very nutmeggy, so the custard was delicious. I won’t buy a boxed mix ever again!
Excellent!!! I omitted the sugar the second time I made this as I find the eggnog is already sweet enough and adding more was a bit too much in my opinion. But this could not be easier or more delicious! If you follow the directions, you will not have a “curdly” texture as some have mentioned. Just blend your ingredients very well and use the water bath when baking your custard and you will have a creamy, silken, decadent dessert to enjoy. 🙂
Wow. Followed this recipe exactly and use a small medium ceramic oval baking dish and a much smaller circular bowl and this turned out amazing! Never made custard in my life and this turned out great. I love it more than eggnog alone. Also… Added a sprinkle of cinnamon to the top of each and I think the entire thing was perfect
Super easy to make! I was looking for an easy eggnog custard recipe and this was just right. I combined the ingredients using a blender and added a little extra cinnamon, nutmeg, vanilla extract, and half the sugar. Topped with cinnamon sugar and nutmeg and cooked for the full 45 minutes.
Super easy with little to clean up! Turned out amazing with no alterations to the recipe. The custatd melts in your mouth and for me and my family it was perfectly sweet and eggnogy. I used horizon organic eggnog, not sure if the brand of eggnog makes a whole lot of diiference or not but worked great for me!
Made this three times already. Absolutely great. I used an electric blender to make sure everything was mixed well together. I also drained through a strainer to get rid of the bubbles. Baked it in 2 small ramekins in the oven as directed, left them on the counter to cool, cover them with plastic wrap, then refrigerated them for a day. They turned out very creamy and have an almost mousse-like consistency! So yummy! After the second time making these, I omitted the sugar and nutmeg; thought it was already flavorful enough.
I really liked this recipe. I followed the recipe exactly, put my pan of water in the oven while it was preheating and ended up baking for the full 45 minutes. Lovely texture and flavour and too easy to make; I kept checking the recipe to make sure I hadn’t forgotten anything as it’s so simple. I grated fresh nutmeg on top and it browned up almost like creme caramel. Thanks!
This is a perfect custard recipe! I have been making custards my whole adult life and this recipe is among the best and easiest! I cannot for the life of me figure out what other reviewers are doing wrong with this recipe. It is fail-proof! Check your ovens!
I had the same problem as wildwing – very curdy like and loads of liquid in the bottom. Although the taste was good, the texture was nothing like custard. So disappointing…