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Eggnog Custard with Crushed Peppermint Recipe

Eggnog Custard with Crushed Peppermint

A silky baked eggnog custard flavored with vanilla and nutmeg, chilled until creamy, and finished with crisp crushed peppermint candy. This elegant holiday dessert makes six individual servings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Custard
  • 2 cups Prepared eggnog
  • 4 eggs Large eggs
  • 1/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Salt
Topping
  • 8-10 candies, about 1/3 cup Peppermint hard candies, crushed
  • As desired Whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 325°F. Set six 6-ounce ramekins inside a large baking dish.
  2. Whisk the eggs, sugar, vanilla, nutmeg, and salt in a bowl until blended and smooth.
  3. Warm the eggnog in a saucepan over medium-low heat until hot but not boiling.
  4. Gradually whisk the hot eggnog into the egg mixture to temper the eggs. Strain the custard through a fine sieve.
  5. Divide the custard among the ramekins. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  6. Bake for 30 to 40 minutes, until the edges are set and the centers still have a slight jiggle.
  7. Remove the ramekins from the water bath, cool them, cover, and refrigerate for at least 2 hours.
  8. Top with crushed peppermint just before serving. Add whipped cream if desired.

Notes

Do not boil the eggnog, because excessive heat can scramble the eggs or make the custard grainy. Strain the mixture for the smoothest texture, avoid overbaking, and add peppermint only at serving time because moisture can make it sticky.