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Eggnog custard is my new favorite dessert! Though I have had custard desserts in restaurants many times, I have never attempted to make it. Now that I know how easy it is to head to my own kitchen and DIY, I plan to make it more often. Though this dessert recipe is really easy, it so decadent that guests will think you worked for hours. Let’s keep it our little secret!
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5 from 1 vote

Eggnog Custard with Crushed Peppermint

Delicious and creamy custard dessert for the holidays!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 209kcal

Ingredients

  • 2 ½ C Milk
  • 3 large eggs
  • 3 large egg yolks
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice divided in half
  • 1 teaspoon vanilla
  • 1 candy cane crushed

Instructions

  • Preheat oven to 325°.
  • Warm milk in a saucepan, making sure not to boil. Milk should not be very hot, just warmed.
  • Whisk together eggs, egg yolks, sugar, salt, vanilla, and half of the pumpkin pie spice.
  • Slowly whisk the warm milk into other ingredients.
  • Pour mixture into 6 ramekins and divide the remaining pumpkin pie spice between the ramekins.
  • Place in the pan with hot water covering the bottom half of ramekins.
  • Place the custard mixture in the oven for 40 minutes, until the custard is firm on the sides but jiggles in the middle.
  • Do not over bake or the texture will change.
  • While the custard is baking, place 1 candy cane in a resealable baggie and crush with a mallet. Set aside.
  • Remove custard from oven and let cool. Once cool, sprinkle crushed candy canes on each custard.
  • Refrigerate for 2 hours or more before serving.

Nutrition

Serving: 1 | Calories: 209kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 225mg | Sodium: 321mg | Sugar: 18g