© Chicken Coop Chatter
Egg custard is one of the ultimate comfort foods, and one of the few desserts I remember while growing up. Though typically the egg custard is a mixture of eggs, milk or cream, sugar and vanilla, I've taken those steps out of this custard by using pre-made eggnog, and you can either make my basic eggnog or use store-bought for this recipe or use left over eggnog.
Serves 6
3 Cups Eggnog (homemade or store-bought)*
2 egg yolks (reserve the whites for meringue topping)
1 tsp. Rum extract or Pure Vanilla
Caramel powder *
Cinnamon or nutmeg
6 Ramekins
Beat the egg yolks until frothy. Pour the eggnog into a saucepan and heat to steaming but not boiling. Add a little of the hot eggnog very slowly to the beaten eggs to temper, then slowly pour the tempered egg into the hot milk mixture, stirring to fully incorporate. Pour or ladle into ramekins. Prepare a tray with hot water. Place the ramekins on the tray and add more water if needed, so it is just below the rim of the ramekins. Bake at 350 degrees, 30-35 minutes, until the center slightly jiggles, but is not fully set. Test with a thin knife blade in the center. It should come out clean. Remove from the oven. Remove the ramekins from the hot water immediately and allow to cool. In the meantime, beat the egg whites with a little sugar until stiff peaks form. Top each custard with a dollop of the meringue and place in the oven on broil until lightly browned. Top with a sprinkle of caramel powder and cinnamon or nutmeg if desired. For a festive look add a dollop of whipped cream and cupcake sprinkles if desired.
Refer to my link to make your own Caramel powder* http://justfowlingaround.weebly.com/sweets-treats-and-drinks/powdered-caramel
Refer to my link to make my basic cooked eggnog* http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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