Made with ingredients you likely already have on hand, this eggnog custard is simple and delicious. To the read PARADE’s Walter Scott interview with Sandra, click here.
Eggnog Custard Cups
- 2½ cup milk
- 3 large eggs
- 3 large egg yolks
- ½ cup sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp salt
Heat the oven to 325F.
In a small pot over medium heat, add the milk.
Whisk together the 3 eggs and 3 yolks. Whisk in the sugar, half the pumpkin pie spice, salt and vanilla.
Slowly whisk the warm milk into the egg mixture. Pour the liquid into six 8-ounce ovenproof ramekins, and sprinkle the remaining pumpkin pie spice on top.
Place the cups in a baking dish and put the dish in the over. Pour hot tap water into the baking dish to come about halfway up the sides of the cups.
Bake for 35-40 minutes or until the custard is set around the edges and just jiggles slightly in the middle.
Remove from the oven and let cool in the water bath.
Refrigerate until chilled (about 1 hour) and serve.