Eggnog Custard with Crushed Peppermint is a simple baked holiday dessert made with prepared eggnog, eggs, sugar, vanilla, nutmeg, and salt. The custard bakes gently in a water bath for 30 to 40 minutes, chills for at least 2 hours, and serves six in individual six-ounce ramekins.
Each spoonful is silky, creamy, and warmly spiced, with the familiar flavor of holiday eggnog and a bright peppermint crunch added just before serving. A little whipped cream makes the dessert feel extra festive, but the chilled custard is delicious on its own.
Jump to RecipeWhy You’ll Love This Recipe
This dessert brings together the best parts of classic eggnog and crème caramel-style custard without requiring a complicated pastry crust or a candy thermometer. Prepared eggnog supplies creamy richness and holiday spice, while eggs create the softly set texture that makes every bite feel luxurious.
The recipe is especially useful for entertaining because the custards need to chill for at least 2 hours. You can bake them earlier in the day, refrigerate them, and add the peppermint topping when guests are ready for dessert.
Individual ramekins also make serving easy. There is no slicing, unmolding, or last-minute portioning, and each guest receives a neat little dessert with a pretty snowy topping.
For a full seasonal meal, consider serving this after savory favorites such as our easy bread stuffing. The fragrant herbs and crisp edges of the stuffing create a lovely contrast to the cool, sweet custard.
Ingredients You’ll Need
The ingredient list is short, but each item has a purpose. Since prepared eggnog already contains sugar and spices, the recipe uses only a modest amount of additional sugar and nutmeg.
- Prepared eggnog: Two cups form the creamy base and provide the signature holiday flavor.
- Large eggs: Four eggs set the custard while keeping it tender and rich.
- Granulated sugar: One-quarter cup adds sweetness without overpowering the eggnog.
- Vanilla extract: One teaspoon rounds out the dairy and spice notes.
- Ground nutmeg: One-quarter teaspoon reinforces the classic eggnog aroma.
- Salt: A small amount sharpens the sweetness and balances the richness.
- Peppermint hard candies: Eight to ten candies, crushed to about one-third cup, supply a crisp, cool finish.
- Whipped cream: Optional, but a small spoonful adds a light and festive finish.
Use six 6-ounce ramekins and a baking dish large enough to hold them without crowding. You will also need hot water for the bain-marie, or water bath, which surrounds the ramekins with gentle heat.
If you are planning a buffet with several small bites, these custards make a refreshing ending after savory dishes such as Parmesan pumpkin fritters. Their creamy texture and peppermint crunch feel particularly welcome after warm, crisp appetizers.
How to Make It Step-by-Step
Step 1: Heat the oven to 325°F and arrange six 6-ounce ramekins inside a large baking dish. Leave a little space between the ramekins so hot water can circulate evenly around them during baking.
Step 2: Add the eggs, granulated sugar, vanilla extract, ground nutmeg, and salt to a mixing bowl. Whisk until the mixture is blended and smooth, but do not whip aggressively enough to create a thick layer of foam.
Step 3: Pour the prepared eggnog into a saucepan and warm it over medium-low heat. Stir occasionally and stop when it is hot but not boiling, because excessive heat can scramble the eggs or cause a grainy custard.
Step 4: Slowly drizzle the hot eggnog into the egg mixture while whisking constantly. Adding it gradually tempers the eggs and helps prevent them from cooking too quickly when the liquids meet.
Step 5: Pour the blended custard through a fine sieve into a clean container or bowl. This extra step catches small bits of cooked egg and spice clumps, giving the finished dessert an especially smooth texture.
Step 6: Divide the strained custard evenly among the six ramekins. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins, taking care not to splash water into the custard.
Step 7: Transfer the baking dish to the oven and bake for 30 to 40 minutes. The edges should look set while the centers retain a slight, gentle jiggle when the ramekins are moved.
Step 8: Remove the ramekins from the water bath once they reach the right texture. Let them cool, then cover and refrigerate for at least 2 hours so the custard can finish setting and become thoroughly chilled.
Step 9: Crush the peppermint candies and keep them dry until serving time. Scatter the candy over each cold custard just before serving, then add whipped cream if desired.
How to Crush the Peppermint Candy
Place the peppermint hard candies in a sturdy resealable bag and wrap the bag in a kitchen towel. Tap the candies with a rolling pin or the flat side of a meat mallet until you have a mixture of fine pieces and small crunchy shards.
A varied texture looks more appealing than perfectly uniform powder. The smaller pieces cling to the custard, while the larger pieces provide the satisfying crackle that makes this topping so festive.
Add the crushed candy at the last moment rather than before chilling. Moisture from the custard gradually dissolves peppermint, turning it sticky and making the clean red-and-white finish less distinct.
For a holiday spread with plenty of contrasting textures, you could follow dinner with easy stovetop caramel apples on another occasion. Both desserts celebrate familiar winter flavors, but this custard is softer, cooler, and more delicate.
Pro Tips for Silky Custard
Warm gently: The eggnog should be hot but never boiling. Low, steady heat gives you time to temper the eggs properly and protects the custard from curdling.
Strain before baking: Even if the egg mixture looks smooth, a fine sieve removes tiny imperfections. It is one of the easiest ways to achieve a polished, restaurant-style texture.
Watch the center: Do not wait for the middle to become completely firm in the oven. A slight wobble means the custard will remain tender after chilling, while a firm center may indicate overbaking.
Use the water bath: The hot water cushions the ramekins from direct oven heat and encourages gentle, even cooking. Make sure the water comes about halfway up the ramekin sides.
Cool before covering: Let the ramekins cool before covering them for refrigeration. This helps reduce excess condensation on the lids or plastic wrap.
Garnish at serving: Peppermint is best when it is crisp. Keep it separate from the custards until everyone is ready to eat.
If you are serving this dessert after a hearty winter meal, balance the menu with a lighter savory main such as a wholesome chili. The cool, creamy custard makes a pleasant finish after beans, vegetables, and warming spices.
Make-Ahead, Storage, and Serving
The custards are designed to be made ahead. After baking, cool the ramekins, cover them, and refrigerate for at least 2 hours; they can then be finished with peppermint immediately before dessert is served.
Keep the custards chilled until the last possible moment. Serve them directly in their ramekins with a small spoonful of whipped cream, a light shower of crushed peppermint, or both.
Because the recipe relies on a delicate egg custard, avoid reheating it. This dessert is meant to be enjoyed cold, and reheating can cause the eggs to tighten and the texture to become less creamy.
For a dinner party, place the ramekins on a tray before garnishing. Add the peppermint in one pass so every portion receives a similar amount of candy and the presentation stays tidy.
What to Serve Before Dessert
Eggnog custard is rich enough to close a festive meal, so the courses before it benefit from bright flavors and varied textures. Crisp fritters, a warm vegetable dish, or a simple salad can keep the menu from feeling too heavy.
For a special seafood-centered dinner, garlic and butter grilled scallops make an elegant main course. Their savory sweetness pairs well with the custard’s vanilla, nutmeg, and peppermint finish.
Whatever you serve first, keep the final course uncomplicated. These individual custards already offer a beautiful combination of creamy gold, snowy whipped cream, and sparkling peppermint pieces.
Eggnog Custard with Crushed Peppermint
Ingredients
Method
- Heat the oven to 325°F. Set six 6-ounce ramekins inside a large baking dish.
- Whisk the eggs, sugar, vanilla, nutmeg, and salt in a bowl until blended and smooth.
- Warm the eggnog in a saucepan over medium-low heat until hot but not boiling.
- Gradually whisk the hot eggnog into the egg mixture to temper the eggs. Strain the custard through a fine sieve.
- Divide the custard among the ramekins. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes, until the edges are set and the centers still have a slight jiggle.
- Remove the ramekins from the water bath, cool them, cover, and refrigerate for at least 2 hours.
- Top with crushed peppermint just before serving. Add whipped cream if desired.
Notes
Final Thoughts
Eggnog Custard with Crushed Peppermint is a graceful holiday dessert that delivers impressive results with everyday ingredients. The key is gentle cooking: warm the eggnog without boiling, temper the eggs slowly, strain the mixture, and remove the custards while their centers still jiggle slightly.
Once chilled, each ramekin becomes a smooth, creamy treat with the cozy taste of eggnog and a lively peppermint crunch. Prepare the custards ahead, keep the candy topping dry, and finish each serving just before it reaches the table.
Whether you serve it after a large family dinner or offer it as a small dessert with coffee, this recipe brings a polished holiday touch without complicated decoration. Add whipped cream if you like, or let the silky custard and crisp peppermint speak for themselves.